Roasted Root Veggies

Contributed by DebiStark74

Roasted vegetables are good, but add a splash of apple juice - Yum!


  • 3 tablespoons butter 
  • 3 cups Old Orchard 100% 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 
  • 1 tsp. dried rosemary
  • salt and pepper to taste


  1. Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. 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.
  4. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

Filed under:
Submit Recipe

We’d love to feature your juiciest concoctions. Share your recipe with us and you could earn 500 Reward Points!

Submit Your Recipe

Old Orchard Products Used In This Recipe:

Share Your Thoughts