Roasted Root Vegetables With Apple Juice recipe

8 servings

3 tablespoons butter

3 cups apple juice

1 cup dry white wine

1 1/4 pounds turnips

1 1/4 pounds parsnips

1 1/4 pounds carrots

1 1/4 pounds sweet potatoes

1 1/4 pounds rutabagas

salt and pepper to taste

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

Whisk in butter or margarine.

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.