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Roasted Root Vegetables With Apple Juice

Roasted Root Vegetables With Apple Juice
Total Preparation Time: 15 to 30 minutes Number of Servings: 8
Actual Cooking Time:45 minutes Source: All Recipes
Holiday: Thanksgiving
Main Ingredient: Vegetables
Meal Type: Dinner Entrée


3 tablespoons Butter
3 cups Apple juice
1 cup dry white Wine
1 1/4 pounds Turnips
1 1/4 pounds Parsnips
1 1/4 pounds Carrots
1 1/4 pounds Sweet Potatoes
1 1/4 pounds Rutabagas
Salt and pepper to taste


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

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.

Nutrient Information
Calories: 306
Total Fat: 5 g
Saturated Fat:
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 151 mg
Carbohydrates: 59 g
Protein: 4 g
Fiber: 11 g
Vitamin A:
Vitamin C:
Calcium: 5 mg

Cook's Notes:

Calories: 306

Total Fat: 5.2g
Cholesterol: 12mg
Sodium: 151mg
Total Carbs: 58.5g
Dietary Fiber: 10.9g
Protein: 4.4g