|This photo doesn't do these glazed veggies justice|
I just wanted to pop in and post the dish I made tonight because it was so good. I know roasted vegetables may seem like a fall dish but here in Colorado we still get some cool rainy or snowy days even in spring so this dish fits well with the weather. But really, I make roasted vegetables year round. Tonight, I added a bit more sweetness and it was declared to be "scrumptious" and "so wonderful" by the family. Try it at your house :-)
Glazed roasted vegetables
Four large servings
1 very large sweet potato
1 red onion
Could add a rutabaga if desired
8 or so dried figs, quartered
½ cup or so walnuts, chopped
Preheat oven to 400 degrees F.
Cut vegetables up in small bite sized chunks. Mix in a bowl with 1 TBSP olive oil and 1 tsp balsamic vinegar.
Use a large baking sheet (about 13x18 ish). You may cover in foil for easy clean up. Oil pan with 1 TBSP extra-virgin olive oil. Place vegetables on the baking sheet and sprinkle with salt and pepper and crushed red pepper. Do not cover. Place in 400 oven for about 20 minutes minutes, turning a once during cooking with a spatula.
Remove from oven and add quartered figs and walnuts
Mix 1 ½ TBSP molasses
1 TBSP honey
2 Tsp balsamic vinegar
2 tsp mustard
2 tsp olive oil
Drizzle over veggies and turn to coat.
Return to oven and bake another 10 -20 minutes
Check for doneness after it has been in about 30 minutes. It is done when vegetables are soft with a nice crispy crust.
This can be served with grilled meat or chicken but the last few times I have served it along side pasta with goat cheese, parmesan, pesto, and broccoli. The contrast of sweet and salty was delicious.
Recipe by Denise Birdsall 2011. All rights reserved