Roasted Root Vegetables

    (52)
    1 hour 45 min

    A super-tasty winter vegetable dish. It's made by tossing together turnips, parsnips, carrots, sweet potatoes and swedes in a apple juice-white wine syrup, then roasting them to perfection. The resulting dish is wholesome and hearty. Serve it as a side for Sunday lunch or Christmas dinner.


    59 people made this

    Ingredients
    Serves: 8 

    • 50g butter
    • 750ml apple juice
    • 250ml dry white wine
    • 575g turnips, peeled and chopped into 1.25cm pieces
    • 575g parsnips, peeled and chopped into 1.25cm pieces
    • 575g carrots, peeled and chopped into 1.25cm pieces
    • 575g sweet potatoes, peeled and chopped into 1.25cm pieces
    • 575g swedes, peeled and chopped into 1.25cm pieces
    • salt and pepper to taste

    Method
    Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

    1. Boil apple juice and wine in a large saucepan until reduced to 175ml, about 30 minutes. Whisk in butter.
    2. Preheat oven to 220 C / Gas 7.
    3. Divide vegetables between 2 roasting tins. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.
    4. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

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    Reviews & ratings
    Average global rating:
    (52)

    Reviews in English (47)

    by
    76

    Didn't use rutabagas or sweet potatoes or turnips because didn't have them on hand, but just used more regular potatoes, carrots, and, parsnips. Will try with the other vegetables some day. Very good. Slightly sweet from the apple juice which was fine. I would suggest lining your pan with foil for easier cleanup! Thanks!  -  22 Oct 2004  (Review from Allrecipes US | Canada)

    by
    74

    I was making this for only 4, so I used only a turnip and a sweet potato. Used white grape juice because I had it on hand; microwave 5 minutes in the juice because I was short on time, then roasted it – WONDERFUL! I wanted to dress it up a little, so I added half an onion (wedged) and several sprigs of rosemary and roasted until onion was done. This really gave it piazza and more variety to the flavor. My father-in-law (who is not at all adventuresome with food) loved it and asked my mother-in-law to get the recipe!  -  19 May 2007  (Review from Allrecipes US | Canada)

    by
    55

    I did a Renaissance feast for 50 people and used this recipe. They loved it. I kept it simple, potatoes, sweet potatoes and carrots. I also tossed the veggies in olive oil before roasting them.  -  04 Feb 2008  (Review from Allrecipes US | Canada)

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