Roasted Root Vegetables With Pear Glaze
Servings
Prep Time
Cook Time
Ready In
Recipe: #37377
September 02, 2021
"A delicious way to roast veggies. We loved the mixture of veggies worked out perfectly and the glaze is perfectly sweet and tangy."
Ingredients
Nutritional
- Serving Size: 1 (401.2 g)
- Calories 310.1
- Total Fat - 3.9 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 80.3 mg
- Total Carbohydrate - 67.5 g
- Dietary Fiber - 9.1 g
- Sugars - 31.3 g
- Protein - 4.2 g
- Calcium - 92.2 mg
- Iron - 3.8 mg
- Vitamin C - 49.1 mg
- Thiamin - 0.2 mg
Step 1
Preheat oven to 425-degrees-F. Generously coat a 2-quart baking dish with olive oil, and set aside.
Step 2
Peel and cut all of the vegetables into similar-sized pieces (1/2-inch-thick rounds or 1 1/2-inch-long "logs" work best). Transfer the cut vegetables tothe prepared baking dish and toss to coat with the oil.
Step 3
Place the dish in the center of the oven and roast the vegetables, stirring occasionally, for about 40 minutes, or until golden brown and fork-tender. When the vegetables are done to your liking, remove the dish from the oven.
Step 4
While the vegetables are roasting in the oven: in a shallow saucepan, combine the pear nectar, vinegar, lemon juice, and honey. Place the pan over medium heat and whisk to dissolve the honey. Bring the mixture to a boil, reduce the heat to maintain a steady simmer, and cook for 20 - 30 minutes, or until reduced to about 1/2 cup. (Open your windows!). The final glaze should coat the back of a spoon like a thick syrup. Season to taste with salt and pepper.
Step 5
To serve; drizzle the glaze directly over the vegetables in the baking dish, or divide among individual plates and drizzle with about 4 teaspoons of the glaze per serving.
Tips & Variations
No special items needed.
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