Roasted Root Vegetables Scented With Apple and Wine

Submitted by januarybride

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Serves: 8

ingredients

• 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.