Roasted Root Vegetables With Apple Juice

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

Step: 1

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

Step: 2

Preheat oven to 425 degrees F (220 degrees C).

Step: 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.

Step: 4

Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

Per Serving: 296 calories; protein 4.2g; carbohydrates 55.8g; fat 5.1g; cholesterol 11.4mg; sodium 191.8mg.

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