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#CookClub recipe: How to make Maple and Balsamic Roasted Vegetables

easy

Maple and Balsamic Roasted Vegetables

Maple and Balsamic Roasted Vegetables

Ingredients

  • ¾ pound thin carrots, sliced in half or thirds
  • ¾ pound parsnips, sliced thinly and diagonally
  • 1 red onion, sliced thickly
  • ¼ cup olive oil or canola oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon dry herbs like rosemary, marjoram and thyme (like Herbes de Provence seasoning)
  • 1 teaspoon fresh chopped rosemary
  • ½ cup pure maple syrup
  • ¼ cup balsamic vinegar

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine all of the vegetables. Add the oil, salt, pepper, herbs and rosemary and toss to coat well.
  3. Place the vegetables on a large roasting pan or two baking sheets, making sure they are level and not on top of one another.
  4. Place in the oven and cook for about 45 minutes, checking that the point of a sharp knife spears the vegetables easily. Gently move the vegetables around on the pan about halfway through cooking to ensure even cooking.
  5. While the vegetables cook in the oven, place the maple syrup and balsamic vinegar in a pan and bring to a boil.
  6. Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick.
  7. Once the vegetables are ready, lightly drizzle some of the syrup over them and return to the oven for 5 more minutes.
  8. Serve warm or store in the refrigerator until ready to use. Reheat glaze in the microwave if it becomes cold or too thick. Serves 4.
Source: Adapted from foodnessgracious.com

Maple and Balsamic Roasted Vegetables [MONICA HERNDON   |   Times]




Maple and Balsamic Roasted Vegetables [MONICA HERNDON | Times]

#CookClub recipe: How to make Maple and Balsamic Roasted Vegetables 11/02/15 [Last modified: Tuesday, November 3, 2015 10:33am]
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© 2017 Tampa Bay Times

    

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