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
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.