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Roasted Root Vegetables With Apple Juice
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| Roasted Root Vegetables With Apple Juice 8 Servings, Prep Time: , Cook Time: Description Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com. Ingredients | |
| 3 tablespoons | butter |
| 3 cups | apple juice |
| 1 cup | dry white wine |
| 1 1/4 pounds | turnips |
| 1 1/4 pounds | parsnip |
| 1 1/4 pounds | carrots |
| 1 1/4 pounds | sweet potatoes |
| 1 1/4 pounds | rutabagas |
| salt | |
| pepper to taste | |
| Directions Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine. Preheat oven to 425 degrees F (220 degrees C). Peel and cut vegetables into l/2 inch pieces. Divide between 2 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. Nutritional Information Servings Per Recipe: 8 Amount Per Serving Calories: 296 Carbohydrates: 55.8g Dietary Fiber: 10.7g | |
| Fat, 5.1g | |
Protein: 4.2g
Cholesterol: 11.4mg
Sodium: 191.8mg
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