Roasted Root Vegetables With Apple Juice

Read Reviews (39)

"Caramelized roasted vegetables made with a white wine syrup." — Christine L.

Directions

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 (220 degrees C).
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.

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Reviews More Reviews

Most Helpful Positive Review

Nov 24, 2006

This was great. I did change the preparation method, however: I tossed all of the vegetable cubes in olive oil and roasted them for about half an hour while I reduced the apple cider & wine. I added the cider-wine glaze to the pans and roasted an additional 15 minutes or so, until the glaze caramelized and any extra liquid had evaporated. I didn't use the butter, since I'd used olive oil for roasting. It looks like a ton when you're making it, but I think the number of servings is pretty accurate.

—Doughgirl8

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Most Helpful Critical Review

Jan 04, 2006

This was okay. I had something similar to this at someone's home a few years ago and this recipe wasn't as good, but it wasn't bad. I used all the vegetables listed but I added garlic and onion and more carrots. I started roasted them in a little olive oil, fresh rosemary, fresh parsley, salt, and pepper first for about 20 minutes. I didn't use as many of the vegetables as the recipe calls for and I halved the amount of juice and wine. I poured the juice/wine mixture over and then added the butter to the pan after. They roasted for a long time. I didn't care for the rutabagas. The sweet potatoes didn't seem right either. I served this for Christmas dinner along with scalloped potatoes and roast beef. People ate them but I don't think it was a favorite. I'll have to ask my friend what her recipe was. I might try this again with more familar vegetables.

—Kristie S

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50 Ratings

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Dec 30, 2003

This was really good. It even turned out despite my errors. I was impatient and didn't boil the apple juice and wine enough before adding the butter and pouring over the veggies. I felt guilty and pulled them out of the oven after 5 minutes or so, drained it and put the apple juice and wine back on the stove to reduce further. Then I reduced it too much! I poured the mixture over the veggies again and threw it in the oven for a second time. I let it cook for about 35 mintues and it turned out great! So yummy! I used a couple of sweet potatoes, some carrots and parsnips. The veggies had a nice flavour and had a bit of a gourmet taste to them. Not your typical cooked veggies. I'll make this again; thanks Christine.

—LAUREN007

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Nov 26, 2007

These were fantastic! I used Brussels sprouts, cut in half and no rutabaga, and the Brussels were almost my favorites! Except for maybe the parsnips - I love parsnips! Who knew? I roasted this a bit longer than the recipe, until the liquid had boiled away to a nice glaze and the veggies got browned a bit. I will definitely do this again!

—Maggie Riley

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Feb 20, 2007

I really liked this dish. It is a sweeter variation from traditional root bake (usually just garlic, herbs & oil oil), but a nice change. I added beets and the juice mixed with the apple cider to make a nice sauce. Watch the cider/wine reduction it may take longer than 30mins, but make sure you are down to 3/4 cup before using. A great dish and I have already passed along the recipe! Thank you!

—DONKERS1

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Dec 30, 2003

This was the greatest recipe,it was easy,other veggies can be used and it was delicious!

—MYTFINE79

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May 13, 2003

Served with allrecipe.com's "Cuban pork roast" (using a very LEAN roast), "black beans and rice" & shredded romaine and a mango salsa for a real cuban flair. 1/2 serving is the perfect amount as a side dish. It is beautiful. I used yuca to substitute for the rutabagas for a cuban flair.

—LEEANN1222

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Dec 29, 2003

Very good! I added a few boiling onions and a few cloves of garlic. I've never even tasted many of these root veggies but I loved this dish nonetheless.

—RESAM

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Nutrition

Calories
296 kcal
15%

Carbohydrates
55.8 g
18%

Cholesterol
11 mg
4%

Fat
5.1 g
8%

Fiber
10.7 g
43%

Protein
4.2 g
8%

Sodium
192 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Root Vegetables With Apple Juice

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 296
Calories from Fat: 45

% Daily Value *
Total Fat 5.1g 8 %
Saturated Fat 2.9g 14 %
Cholesterol 11mg 4 %
Sodium 192mg 8 %
Potassium 1241mg 35 %
Total Carbohydrates 55.8g 18 %
Dietary Fiber 10.7g 43 %
Protein 4.2g 8 %
Sugars 26.8g
Vitamin A 441 %
Vitamin C 86 %
Calcium 17 %
Iron 21 %
Thiamin 29 %
Niacin 26 %
Vitamin B6 31 %
Magnesium 27 %
Folate 53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.