Roasted Root Vegetables

INTRODUCTION

Two years ago at a New Year’s Eve party someone brought this dish and everyone, including myself, was going crazy over it! So, just a week ago, I was at another party at this same house and the woman who had brought that dish brought a bunch of copies of that recipe. Thank God because I’ve tried to recreate it myself and it was never the same.

It appears to be from a magazine titled Your Organic Kitchen (pg. 194).
Roasted Root Vegetables Scented With Apple and Mustard
by John Ash

INGREDIENTS

3 cups apple cider or juice
1 cup fruity white wine such as Fetzer Gewurztraminer
2 tablespoons smooth Dijon mustard
3 tablespoons butter (obviously you can change this out for vegan butter)
4 – 5 pounds root vegetables, both sweet (carrots, parsnips, and/or yams) and savory (turnips, rutabagas, and/or celery root), peeled and cut into 1/2″ cubes
Salt and freshly ground pepper

INSTRUCTIONS

In a saucepan, reduce the apple cider or juice, wine, and mustard over high heat to 1.5 cups. Whisk in the butter and pour over the vegetables tossing to coat. Season with salt and pepper and place the vegetables in a single layer in a large roasting pan (s) in a preheated 375 degree overn. Roast for 1 hour or so, or until the vegetables are lightly browned and tender. Stir the vegetables 3 or 4 times during the roasting process to promote browning on all sides.

Makes 8 servings.

Now, this photo, on the other hand is actually a photo of some sauteed carrots by SuperHero Foods… but, you get the idea!