• Serves: 6
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min


  • 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
  • ¼ cup Welch’s 100% White Grape Juice
  • Salt and pepper, to taste


1. Preheat oven to 425°F.

2. Spread olive oil on bottom of roasting pan.

3. Toss vegetables with Welch’s 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. 

Nutrition per Serving

Serving Size: 1/6 recipe
  • 102 calories
  • 4.6g fat
  • 0.4g saturated fat
  • 0mg cholesterol
  • 213mg sodium
  • 18g carbohydrates
  • 2g fiber
  • 9g sugar
  • 1g protein

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