Roasted Root Vegetables Scented With Apple and Wine

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Total Time
1hr 15mins
Prep
15 mins
Cook
1 hr

Recipe from Bonterra Winery in Northern California. They recommend this as a side dish during the holidays served with duck, turkey, pork, chicken or lamb. I am thinking this may need more "spice", so have fun with it.

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Ingredients

Nutrition
  • 3 cups apple juice
  • 1 cup riesling wine (Gewurztraminer will work as well)
  • 3 tablespoons butter
  • 1 lb turnip, peeled and cut into 1/2 inch cubes
  • 1 lb parsnip, peeled and cut into 1/2 inch cubes
  • 1 lb carrot, peeled and cut into 1/2 inch cubes
  • 1 lb yam, peeled and cut into 1/2 inch cubes
  • 1 lb rutabaga, peeled and cut into 1/2 inch cubes
  • salt & freshly ground black pepper

Directions

  1. Reduce apple juice and wine over high heat to 3/4 cup or so.
  2. Whisk in butter and pour over vegetables, tossing to.
  3. coat.
  4. Season with salt and pepper and place vegetables in a single layer in a large roasting pan(s).
  5. Place in a.
  6. preheated 425 degree oven and roast for 35-40 minutes or until vegetables are lightly browned and tender.
  7. Stir vegetables several times during the roasting process to promote browning on all sides.