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For New Year's Eve dinner, my host wanted to make a roasted root vegetable side dish. I offered to help and cooked this dish. It was alright. We follow the recipe loosely and made some changes. I would definitely make a few additional changes in the future.
Roasted Root Vegetables
from Bon Appetit
3 cups apple juice
1 cup semisweet white wine (such as Gewürztraminer or Riesling)
3 tablespoons butter
1 1/4 pounds turnips
1 1/4 pounds parsnips
1 1/4 pounds carrots
1 1/4 pounds red-skinned sweet potatoes (yams)
1 1/4 pounds rutabagas