Roasted Root Vegetables With Apple Juice

Ingredients

• 3 cups apple juice 
• 3 tablespoons butter 
• 1.3 pounds carrots 
• 1 cup cooking wine dry white
• 1.3 pounds parsnips 
• 1.3 pounds rutabagas 
• 8 servings salt and pepper to taste
• 1.3 pounds sweet potatoes 
• 1.3 pounds turnips 

Equipment

• sauce pan
• oven
• whisk
• roasting pan

Directions

1. Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes.
2. Whisk in butter or margarine.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans.
5. Pour apple juice mixture over vegetables.
6. Sprinkle with salt and pepper. Toss to coat.
7. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.