Roasted Root Vegetables With Apple Juice

Serves: 4

Lelia Marks

1 January 1970

Based on User reviews:

48

Spice

43

Sweetness

54

Sourness

37

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

3 tbsps

Butter

3 cups

Apple Juice

1 cup

White Wine (dry)

570 g

Turnip

570 g

Parsnip

570 g

Carrot

570 g

Sweet Potatoes

570 g

Rutabaga

1

Salt

1

Black Pepper (to taste)

Directions:

1

Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes

2

Whisk in butter or margarine

3

Preheat oven to 425 degrees F (220 degrees C)

4

Peel and cut vegetables into l/2 inch pieces

5

Divide between 2 roasting pans

6

Pour apple juice mixture over vegetables

7

Sprinkle with salt and pepper

8

Toss to coat

9

Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes