Roasted Root Vegetables Scented With Apple and Wine

• 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

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.

apple juice, riesling wine, butter, parsnip, carrot, yam, salt

Taken from www.food.com/recipe/roasted-root-vegetables-scented-with-apple-and-wine-343255 (may not work)