1. Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine. 2. Preheat oven to 425 degrees F (220 degrees C). 3. 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. 4. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes. ---------------------------------------------------------------------------
Nutrition
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