Monday, April 25, 2011

Glazed roasted vegetables

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
3 parsnips
3 carrots
1 red onion
Could add a rutabaga if desired

8 or so dried figs, quartered
½ cup or so walnuts, chopped
Olive oil
Balsamic vinegar

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

7 comments:

  1. Hmmm! I have never roasted vegetable with balsamic vinegar! That's interesting and I'd love the taste of balsamic vinegar, mustard, honey.... It sounds really good! Have to keep it in my recipe folder. ;-) Thank you for sharing!

    Nami @ Just One Cookbook

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  2. Figs! Sneaky and delicious addition. I've totally bookmarked this. Even if it IS perpetual summer here :)

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  3. Yes, I love figs in all of my sweeter roasted veggies. I just happened to throw them in once and I was hooked. Nice and surprising addition.
    I used to live in So California and I cook a lot more seasonally here because there are distinct seasons. Enjoy your nice sunny day for me. We have had very spring like weather here but it should be hot by the end of the week for a few days. Then... maybe snow. :-)

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  5. Oh my goodness, these veggies look and sound SCRUMPTIOUS at any time of year!

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  6. Mmm this looks delicious!! I'm so glad to be your newest follower :)
    http://cookskinny.blogspot.com/

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  7. Glad you like the recipe Ruby heart and Kelly! Thanks so much for following and posting comments! It is so encouraging.

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