Ingredients

• 3 cups (total) root vegetables: Potato, parsnip, carrot, sweet potato, squash
  2 tablespoons extra virgin olive oil
• 1/4 cup Welch’s 100% White Grape Juice made with Niagara grapes
• Salt and pepper to taste

Preparation

1. reheat oven to 425 degrees.
2. Cut vegetables into uniform size. Any single vegetable or combination may be used.
3. Spread olive oil on bottom of roasting pan.
4. Toss vegetables with Welch’s white grape juice, salt and pepper.
5. Place on baking sheet and roast for 20-25 minutes, turning once. Roasting creates and intense vegetable flavor.
6. Remove from oven.
7. Serve as a side dish.

Note: by tossing vegetables with juice instead of oil it cuts back on oil significantly. The vegetables may not have a moist appearance. If desired, once roasted vegetables can be drizzled with a bit of olive oil.

Variations:

Adding onion always adds flavor to the blend. Adding fresh or canned tomatoes helps create a sauce. Some vegetables cook more quickly than others, so you may want to stagger them when in combination.

*This recipe can also be cooked on the stovetop. Vegetables will have an interesting sweet flavor.

Serves 6

Nutrition Per Serving:

88 calories, 5 g fat, <1 g saturated fat, 1 g protein, 11 g carbohydrate, 0 mg cholesterol, 16mg sodium, 2 g fiber