Roasted Root Veggies With Apple Juice Recipes

OVEN-ROASTED ROOT VEGETABLES

Steps:

• Place 2 baking sheets in the oven and preheat to 425 degrees F.
• Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
• Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
• Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

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.

ROASTED ROOT VEGETABLES WITH ROSEMARY

Steps:

• Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
• Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)
• Transfer roasted vegetables to large bowl and then serve.

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 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

Steps:

• Place the potatoes, carrots, turnips and garlic in a greased 13x9-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat. , Bake, uncovered, at 350° for 35 minutes. Increase temperature to 450°; bake 10-15 minutes longer or until vegetables are tender.

ROASTED ROOT VEGETABLES SCENTED WITH APPLE AND WINE

Steps:

• Reduce apple juice and wine over high heat to 3/4 cup or so.
• Whisk in butter and pour over vegetables, tossing to.
• coat.
• Season with salt and pepper and place vegetables in a single layer in a large roasting pan(s).
• Place in a.
• preheated 425 degree oven and roast for 35-40 minutes or until vegetables are lightly browned and tender.
• Stir vegetables several times during the roasting process to promote browning on all sides.

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 VEGGIES

Steps:

• Toss all of the ingredients in a large bowl. Transfer to a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 40-50 minutes or until vegetables are tender, stirring occasionally.

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.