Roasted Root Vegetables Scented With Apple And Wine Recipes

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 400 degrees.
• Place the root vegetables and onion in a roasting pan.
• Toss the vegetables with the olive oil and salt to taste.
• Do not crowd the vegetables.
• Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
• After 30 minutes, scatter the garlic cloves in with the vegetables.
• Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
• Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.

OVEN-ROASTED ROOT VEGETABLES & APPLES

Steps:

• Heat oven to 425ºF.
• Cut carrots lengthwise, then crosswise in half; place in large bowl. Add parsnips.
• Mix dressing, orange zest and red pepper until blended. Drizzle over vegetables; toss to evenly coat. Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 20 min.
• Add apples and cheese to baking sheet; stir to combine. Bake 15 to 20 min. or until vegetables and apples are tender.

SAVORY ROASTED ROOT VEGETABLES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
• Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

ROASTED ROOT VEGETABLES WITH APPLE JUICE

Steps:

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

ROASTED ROOT VEGETABLES WITH APPLE JUICE

Steps:

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

ROASTED ROOT VEGETABLES WITH APPLE JUICE

Steps:

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

ROASTED ROOT VEGETABLES WITH APPLE JUICE

Steps:

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

ROASTED WINTER ROOT VEGETABLES WITH APPLE CIDER

Steps:

• Combine the apple cider and wine in a heavy saucepan and reduce to 3/4 cup. This will take about 30 minutes.
• Whisk in the butter until smooth.
• Preheat oven to 425°F.
• Peel all the vegetables and cut in to 1/2 inch pieces.
• Use the largest roast pan you own (or use two roasting pans and divide the vegetables). Pour the prepared apple cider/wine mixture over the vegetables. Stir to coat.
• Sprinkle with salt and pepper.
• Roast the vegetables until they are tender and golden, stirring occasionally and cook approximately 40 minutes.

ROASTED ROOT VEGETABLES WITH APPLE JUICE

Steps:

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