New recipes

Roasted Root Vegetables With Balsamic-Maple Glaze

Roasted Root Vegetables With Balsamic-Maple Glaze


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Step 1

Preheat oven to 450°F. Line 2 rimmed baking sheets with parchment paper, and lightly coat with cooking spray.

Step 2

Combine onions, purple sweet potatoes, purple carrots, and 2 tablespoons olive oil in a large bowl; toss to coat, and arrange in a single layer on a prepared baking sheet. In the same bowl, combine turnips, parsnips, remaining carrots, and remaining 2 tablespoons olive oil, and toss to coat; arrange in a single layer on the other prepared baking sheet. Sprinkle both baking sheets of vegetables evenly with salt and pepper. Bake purple vegetable mixture at 450°F, without stirring, until tender, about 25 minutes. Bake turnip mixture at 450°F, without stirring, until tender and lightly caramelized, 30 to 35 minutes.

Step 3

While vegetables bake, combine vinegar and syrup in a small saucepan over medium-high. Bring to a boil, without stirring, and cook until mixture is thickened, 6 to 8 minutes. (You should have about 1/2 cup of liquid.) Remove from heat, and cool to room temperature; sauce will thicken to syrupy consistency upon cooling.

Step 4

Arrange roasted vegetables on a platter, and drizzle with balsamic syrup. Sprinkle with fresh thyme, and serve immediately.


Watch the video: Youre Doing It All Wrong - How to Roast Vegetables (July 2022).


Comments:

  1. Kajirisar

    I express appreciation for the help in this question.

  2. Catterik

    The important and timely answer

  3. Meztizilkree

    SPSB

  4. Jean Baptiste

    You are mistaken. Let's discuss it.

  5. Kigazshura

    It does not quite fit me. Who else can suggest?

  6. Thomdic

    In all cases.

  7. Scaffeld

    Good little by little.



Write a message