Roasted Root Vegetables With Pear Glaze

4-6
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"Another winner Mollie Katzen recipe."

Original recipe yields 4-6 servings
OK

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.