Roasted Root Vegetables With Apple Juice

"Caramelized roasted vegetables made with a white wine syrup."
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Ingredients

servings 296 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 55.8g
  • 18%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

40
  1. 52 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

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 onio...

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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 a...

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...

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 thi...

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 ...

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

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 a...

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.

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 onio...

This recipe was great. I was nervous as I hadn't tried a majority of these vegetables. Would highly recommend and is great reheated.

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