Name: Roasted Root Vegetables with Apple Juice
Yield: Serves 8
Ingredients: 3 cups apple juice; 1 cup semisweet white wine (such as Gewürztraminer or Riesling); 3 tablespoons butter; 1 1/4 pounds turnips; 1 1/4 pounds parsnips; 1 1/4 pounds carrots; 1 1/4 pounds red-skinned sweet potatoes (yams); 1 1/4 pounds rutabagas

This mixture of vegetables is subtly flavored with apple juice and wine.

Recipe information

Yield
Serves 8

Ingredients

3 cups apple juice

1 cup semisweet white wine (such as Gewürztraminer or Riesling)

3 tablespoons butter

1 1/4 pounds turnips

1 1/4 pounds parsnips

1 1/4 pounds carrots

1 1/4 pounds red-skinned sweet potatoes (yams)

1 1/4 pounds rutabagas

Preparation

Step 1
Boil apple juice and wine in heavy large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter.
Step 2
Preheat oven to 425°F. Peel and cut vegetables into 1/2-inch pieces. Divide between 2 large roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

TagsWhite Wine Wine Alcohol Beverages Turnip Root Vegetable Vegetable Parsnip Carrot Sweet Potato Potato Rutabaga Side Dinner Gluten Free Nut Free Vegetarian Roast Bon Appétit

Recipe notes

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