Roasted Root Veggies

Contributed by DebiStark74

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

Ingredients

  • 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

Directions

  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.

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