Roasted Root Vegetables With Pear Glaze

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


"A delicious way to roast veggies. We loved the mixture of veggies worked out perfectly and the glaze is perfectly sweet and tangy."

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.

Related

ellie

We really enjoyed these vegetables (I used the smaller amounts suggested and there was plenty for all). Thanks for sharing!

review by:
(26 Dec 2021)