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.