Roasted Root Vegetables With Pear Glaze
Recipe: #37377
September 02, 2021
Categories: Side Dishes, Carrot, Parsnips, Rutabaga, Christmas, Sunday Dinner, Thanksgiving, Oven Roast, Vegan, Vegetarian, more
"A delicious way to roast veggies. We loved the mixture of veggies worked out perfectly and the glaze is perfectly sweet and tangy."
Original is 4-6 servings
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 by Step Method
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
No special items needed.
1 Reviews
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