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Author Topic: Roasted, glazed root vegetables. Nice for Christmas too.  (Read 4043 times)
monrein
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« on: October 25, 2008, 01:19:39 PM »

I promised this recipe a while back and finally retrieved my recipe book from the cottage.  So here it is.



Roasted, Glazed Root Vegetables (supposed to serve eight)


2 cups of carrot (peeled, and cut into chunks about an inch and a half square.  This isn't an exact thing but I like the pieces to be a fair size so they don't get too mushy)
2 cups of parsnip (peeled and cut like the carrots.  The ends are skinny so make them longer to compensate.)
2 cups sweet potato (peeled and cut into inch and a half squares)
2 cups butternut squash (in similar sized chunks to the other veggies)
1 (or two) large red onions (peel, but leave root end, the end with little hairs, attached, and cut into 6-8 wedges depending on size of the onion.  The root end keeps the wedges from separating into individual bits.)

1/4 cup extra virgin olive oil
1 tsp. dried marjoram or rosemary.  If you use fresh, use double.  Thyme is also good if you prefer it but rosemary is my choice.
1/2 tsp.  each salt and pepper  (Obviously the salt can be left out)
1/4 cup dry red wine
2 tbsps. honey
2 tbsps. balsamic vinegar


Whisk together the herbs, salt pepper and oil. Make sure that veggies are really dry,  then mix oil blend thoroughly with veggies to coat all sides well.  Arrange in a single layer in large, shallow, metal pan (low roasting pan could work) with a flat bottom.  Don't use a cookie sheet unless it has a decent lip to hold some liquid.
Cover tightly with foil and roast for 20 minutes in a 400 degree oven.

Whisk together the wine, honey and balsamic vinegar.  Drizzle over veggies, toss to coat and return to oven for another 15-20 minutes longer.  The veggies should be a nice brown colour and should be slightly sticky.


I always make these a day (or could even be 2 days) ahead as they reheat well in the microwave and keep the oven free for the turkey.   Just be sure not to get them too soft overall.

I love them as leftovers and they also make a great roasted veggie soup.

Of courses you can vary the amounts of each veggie but I love this particular mix and my family usually like some extra parsnips.
« Last Edit: October 25, 2008, 07:10:56 PM by monrein » Logged

Pyelonephritis (began at 8 mos old)
Home haemo 1980-1985 (self-cannulated with 15 gauge sharps)
Cadaveric transplant 1985
New upper-arm fistula April 2008
Uldall-Cook catheter inserted May 2008
Haemo-dialysis, self care unit June 2008
(2 1/2 hours X 5 weekly)
Self-cannulated, 15 gauge blunts, buttonholes.
Living donor transplant (sister-in law Kathy) Feb. 2009
First failed kidney transplant removed Apr.  2009
Second trx doing great so far...all lab values in normal ranges
Razman
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« Reply #1 on: October 25, 2008, 05:21:26 PM »

Thanks ,  my wife plans to try it out.
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