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Roasted Root Vegetables with Balsamic Maple Glaze


  • Total Time: 1 hour
  • Yield: 4 1x

Ingredients

Scale

Vegetables

  • 3 medium parsnips (peeled, cut into 2 inch spears)
  • 4 medium carrots (peeled, cut into 2 inch spears)
  • 1 medium turnip (peeled, cut into 2 inch spears)
  • 1 medium rutabaga (peeled, cut into 2 inch spears)
  • 1 tbs olive oil
  • 1/4 tsp coarse ground black pepper
  • 1/2 tsp coarse salt
  • 1/4 tsp ground sage
  • 1 tbs fresh sage leaves (chopped GARNISH)

Balsamic Maple Glaze

  • 1/2 cup balsamic vinegar
  • 3 tbs maple syrup

Instructions

Vegetables

  1. Preheat the oven to 400 degrees.
  2. In a large bowl, mix together the vegetables, oil, salt, pepper, and sage until vegetables are thoroughly coated.
  3. Spread in a single layer on a baking sheet.
  4. Roast for 30-46 minutes, until vegetables are tender but not soft.
  5. While the vegetables are cooking, make the glaze.

Glaze

  1. Add the balsamic vinegar and maple syrup to a small saucepan over medium heat.
  2. Once the mixture begins to bubble, reduce the heat to medium-low and allow to simmer until reduced by half, about 10 minutes.
  3. Remove from the heat and set aside to cool to room temp before using.

Finishing

  1. Remove the vegetables from the baking sheet to a bowl.
  2. While stirring the vegetables, pour the glaze over the vegetables until covered in the glaze.
  3. Top with chopped sage leaves when serving.

Notes

Source: Sherry Scott (vegetables),  addapinch.com (glaze)

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Calories: 261
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