Roasted Root Vegetables with Apple Juice

• 3 cups apple juice
• 1 cup semisweet white wine (such as Gewurztraminer or Riesling)
• 3 tablespoons butter
• 1 1/4 pounds turnips
• 1 1/4 pounds parsnips
• 1 1/4 pounds carrots
• 1 1/4 pounds red-skinned sweet potatoes (yams)
• 1 1/4 pounds rutabagas

1. Boil apple juice and wine in heavy large saucepan until reduced to 3/4 cup, about 30 minutes.
2. Whisk in butter.
3. Preheat oven to 425F.
4. Peel and cut vegetables into 1/2-inch pieces.
5. Divide between 2 large roasting pans.
6. Pour apple juice mixture over vegetables.
7. Sprinkle with salt and pepper.
8. Toss to coat.
9. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

apple juice, semisweet white wine, butter, turnips, parsnips, carrots, potatoes, rutabagas

Taken from www.epicurious.com/recipes/food/views/roasted-root-vegetables-with-apple-juice-4368 (may not work)