Roasted Root Vegetables With Apple Juice Recipe

1 Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.
2 Preheat oven to 425 degrees F (220 degrees C).
3 Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.
4 Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.