Roasted Root Vegetables with cider jus
apple cider vinegar
Tomato & Parsley Vinaigrette
red or sweet potatoes (I like leaving the skins on)
large red onion, quartered
med chopped zucchini for color (optional)
Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 min.
Whisk in olive oil and Veggie Rub.
Preheat oven to 425 f.
Peel and cut vegetables into 1/2 inch pieces.
Divide between 2 roasting pans.
Pour apple juice mixture over vegetables.
Toss to coat.
Roast until vegetables are tender & golden, stirring occasionally, about 40 min.