Roasted Root Vegetables With Pear Glaze

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.