Glazed roasted vegetables

 I wanted to repost this recipe because it is one of my favorites and one that I am asked for often. I like adding different vegetables as this recipe works with a variety of vegetables! I often add brussels sprouts or winter squash chunks.  Just remember that if it is a softer vegetable, like brussels sprouts, mushrooms  or zucchini, you could wait to add them until half way through the cooking time. 

Glazed roasted vegetables

Four large servings

1 very large sweet potato

3 parsnips

3 carrots

1 red onion

Could add a rutabaga , Delicata squash, turnip , chopped butternut squash, brussels sprouts etc if desired

8 or so dried figs, quartered, optional 

½ -3/4 cup pecan or walnut halves, optional

Olive oil

Glaze

1 ½ TBSP molasses

1 TBSP  balsamic vinegar

3 Tsp honey

1-2 tsp mustard

2 tsp olive oil

1 tsp thyme or rosemary, crushed

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 molasses, honey, balsamic vinegar, mustard and 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 photo doesn't do these glazed veggies justice

Recipe by Denise Birdsall 2011. All rights reserved