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Roasted Root Vegetables With Apple Juice
December 17, 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.

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