Roasted root vegetables with white wine and apple juice

    Roasted root vegetables with white wine and apple juice

    (53)
    26saves
    1hr40min


    55 people made this

    About this recipe: Caramelised roasted vegetables made with an apple-infused white wine sauce. A gorgeous side to any roast dinner.

    Ingredients
    Serves: 8 

    • 50g butter
    • 700ml apple juice
    • 250ml dry white wine
    • 500g turnips
    • 500g parsnip
    • 500g carrots
    • 500g sweet potatoes
    • 500g swede
    • salt and freshly ground black pepper to taste

    Method
    Prep:30min  ›  Cook:1hr10min  ›  Ready in:1hr40min 

    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 mark 7.
    3. Peel and cut vegetables into equal 1 to 2cm pieces. Divide between 2 roasting tins. Pour apple juice and wine 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:
    (53)

    Reviews in English (52)

    by
    73

    This was great. I did change the preparation method, however: I tossed all of the vegetable cubes in olive oil and roasted them for about half an hour while I reduced the apple cider & wine. I added the cider-wine glaze to the pans and roasted an additional 15 minutes or so, until the glaze caramelized and any extra liquid had evaporated. I didn't use the butter, since I'd used olive oil for roasting. It looks like a ton when you're making it, but I think the number of servings is pretty accurate.  -  24 Nov 2006  (Review from Allrecipes US | Canada)

    by
    31

    This was really good. It even turned out despite my errors. I was impatient and didn't boil the apple juice and wine enough before adding the butter and pouring over the veggies. I felt guilty and pulled them out of the oven after 5 minutes or so, drained it and put the apple juice and wine back on the stove to reduce further. Then I reduced it too much! I poured the mixture over the veggies again and threw it in the oven for a second time. I let it cook for about 35 mintues and it turned out great! So yummy! I used a couple of sweet potatoes, some carrots and parsnips. The veggies had a nice flavour and had a bit of a gourmet taste to them. Not your typical cooked veggies. I'll make this again; thanks Christine.  -  17 Oct 2003  (Review from Allrecipes US | Canada)

    by
    27

    These were fantastic! I used Brussels sprouts, cut in half and no rutabaga, and the Brussels were almost my favorites! Except for maybe the parsnips - I love parsnips! Who knew? I roasted this a bit longer than the recipe, until the liquid had boiled away to a nice glaze and the veggies got browned a bit. I will definitely do this again!  -  26 Nov 2007  (Review from Allrecipes US | Canada)

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