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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.

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  • 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.

Nutrition Facts

296.2 calories; protein 4.2g 9% DV; carbohydrates 55.8g 18% DV; fat 5.1g 8% DV; cholesterol 11.4mg 4% DV; sodium 191.8mg 8% DV. Full Nutrition

Reviews (88)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2006
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. Read More
(78)

Most helpful critical review

Rating: 3 stars
10/13/2009
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 oven and its still not done. Also the liquid did not reduce that much in 30 minutes. Read More
(17)
105 Ratings
  • 5 star values: 37
  • 4 star values: 36
  • 3 star values: 14
  • 2 star values: 13
  • 1 star values: 5
Rating: 5 stars
11/24/2006
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. Read More
(78)
Rating: 5 stars
05/19/2007
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 roasted it WONDERFUL! I wanted to dress it up a little so I added half an onion (wedged) and several sprigs of rosemary and roasted until onion was done. This really gave it piazza and more variety to the flavor. My father-in-law (who is not at all adventuresome with food) loved it and asked my mother-in-law to get the recipe! Read More
(77)
Rating: 4 stars
10/22/2004
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. Very good. Slightly sweet from the apple juice which was fine. I would suggest lining your pan with foil for easier cleanup! Thanks! Read More
(77)
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Rating: 5 stars
02/04/2008
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 them. Read More
(55)
Rating: 5 stars
12/18/2009
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 cut a half inch cross into the bottom of the brussel sprouts and cut the sweet potato and rutabaga into fries. Tossed with olive oil salt and pepper on a big sheet pan (with 1 inch sides) 4oz each of apple juice and a fruity piniot grigio--didn't reduce it just pored into the pan with the veggies. Baked for 40 min taking the sweet potato out after 25 min and turning the veggies in the liquid remaining in the bottom of the pan. Back in the oven for another 15min. Perfect carmelization and could have put the photo on the cover of Gourmet Magazine. (Too bad my batteries were dead in the camera). I will serve this tomorrow nite at room temp with a drizzle of balsamic & olive oiil along side Firecracker Grilled Alaska Salmon (from this site) and wild rice pilaf. Make sure you use good wine. If you don't want to drink it--don't cook with it as it will intensify the flavor it reduces. I used Clos Du Bois but any good quality white wine would be good. Thanks for posting this recipe. Read More
(33)
Rating: 4 stars
12/30/2003
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. Read More
(31)
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Rating: 5 stars
11/26/2007
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! Read More
(27)
Rating: 5 stars
11/25/2010
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 to make this recipe even if you're missing one or two of the vegetables called for; I've made it with and without carrots and regular potatoes and loved it each time. Unfortunately scrubbing pealing and chopping this number of vegetables is quite time-consuming; if it weren't this would be a staple in my house instead of just a special occasion dish. UPDATE 11/25/10: Cut your roasting time by pre-boiling the veggies for a bit. This also helps prevent the veggies from drying out and developing sharp hard edges. Read More
(25)
Rating: 4 stars
01/12/2009
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 Squash excellent. I also let the apple/wine sauce boil down to about 1 cup instead of 3/4 because I had a lot of vegetables to cover and toss. My boyfriend and I LOVED it. Read More
(19)
Rating: 3 stars
10/13/2009
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 oven and its still not done. Also the liquid did not reduce that much in 30 minutes. Read More
(17)