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Roasted Root Vegetables With Apple Juice

Rated as 3.83 out of 5 Stars

"Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com."
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Ingredients

servings 296
Original recipe yields 8 servings (8 serving)

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.

Nutrition Facts


Per Serving: 296 calories; 5.1 55.8 4.2 11 192 Full nutrition

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Reviews

Read all reviews 88
  1. 105 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Didn't use rutabagas or sweet potatoes or turnips because didn't have them on hand, but just used more regular potatoes, carrots, and, parsnips. Will try with the other vegetables some day. ...

Most helpful critical review

In my opinion the directions should be revised. Veggies should be in a shallow layer - I guess that's why the two pans - and the cooking time seems to be much longer. I'm now at two hours in the...

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Didn't use rutabagas or sweet potatoes or turnips because didn't have them on hand, but just used more regular potatoes, carrots, and, parsnips. Will try with the other vegetables some day. ...

I was making this for only 4, so I used only a turnip and a sweet potato. Used white grape juice because I had it on hand; microwave 5 minutes in the juice because I was short on time, then roas...

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...

I did a Renaissance feast for 50 people and used this recipe. They loved it. I kept it simple, potatoes, sweet potatoes and carrots. I also tossed the veggies in olive oil before roasting the...

I made this with what I had on hand, which was 2 sweet potatoes, a rutabaga (sweeter version of a turnip), brussel sprouts and a purple onion. I cut the onion into wedges, trimmed the ends and ...

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...

These veggies are exceptionally delicious, especially when paired with an apple and pork main dish. Although, come to think of it, the veggies really ought to be the main dish! Don't be afraid...

This was a lot of work but it turned out great and I have a lot of leftovers. I would say though, to coat the veggies with olive oil so that they roast well. Also, I threw in some Butternut Squa...