ROASTED ROOT VEGETABLES WITH APPLE JUICE

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Roasted Root Vegetables with Apple Juice image

Categories     Fruit     Side     Roast     Christmas     Thanksgiving     Vegetarian     High Fiber     Wheat/Gluten-Free     Apple     Carrot     Parsnip     Turnip     Sweet Potato/Yam     White Wine     Fall     Rutabaga     Christmas Eve     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8

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

Steps:

  • Boil apple juice and wine in heavy large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter.
  • 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.

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