Wednesday, December 4, 2013

Roasted Root Vegetables with Orange Maple Glaze

When I found this recipe I just had to share...

Roasted Root Vegetables with Orange Maple Glaze ...
You will need:~
Serves about 4.... sort of inspired by Bon Appetit
1 carrot
1 parsnip
1 beet (or next time, I would use purple potatoes or purple carrots)
1 potato (or use a sweet potato)
1 yam
2 oranges (or orange juice)
1-2 tablespoons extra virgin olive oil
2 tablespoons pure maple syrup(or use honey)
garlic cloves (I forgot to add this, but I am sure it would be a wonderful addition...)
herbs of choice...try rosemary, thyme, parsley...
~ you can also use rutabaga, turnip, celery root ,fennel or omit any vegetable you don't like...


Preheat your oven to 400˚
Wash and peel the vegetables.
Cut them into 1-2 inch pieces.
Place them in a bowl. If you are doing beets, place those separately in another smaller bowl. Juice one half of one of the oranges (or use some orange juice) and whisk in the olive oil. Take one tablespoon of this mixture and drizzle it over the beet and mix to coat.
Pour the rest of the mixture over the other vegetables.
Toss to coat.
If you are doing beets, place the cubed beets in a separate parchment lined baking sheet.
This will ensure that the rest of your vegetables won't get stained. Place the rest of the cut vegetables in a separate parchment lined baking sheet.
Sprinkle both pans with salt and herbs.
Bake for 30 minutes or until tender when stuck with a fork.
Juice the remaining orange and a half and put the juice into a small heavy pot with the maple syrup.

Bring the mixture to a simmer and cook on low till the sauce thickens, stirring it every now and then.
Mix the beets with the other vegetables and pour the glaze over everything.
Serve immediately.

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