Recipes



Roasted Root Vegetables

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Welch's
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A delicious mix of potatoes, parsnips, carrots, sweet potatoes and squash roasted in olive oil and grape juice.

Recipe Prep Time
Prep Time
10 min
Recipe Cook Time
Cook Time
25 min
Recipe Ready Time
Ready In
35 min
Recipe Servings
Servings
6

Ingredients
3 cups (total) root vegetables of potato, parsnip, carrot, sweet potato, and/or squash, washed, peeled, and rough chopped into chunks
2 tablespoons extra virgin olive oil
1/4 cup Welch’s 100% White Grape Juice
Salt and pepper, to taste

Directions
Preheat oven to 425°F.

Spread olive oil on bottom of roasting pan.

Toss vegetables with Welch’s 100% White Grape Juice, salt and pepper and transfer to the baking sheet.

Roast vegetables for 20-25 minutes, turning once until they are fork tender. Serve warm in desired dish.






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