Glazed Roasted Vegetables
Source of Recipe
from all easy cookin
Recipe Introduction
Oven-roasted carrots, parsnips, beets, and squash sweetened with a sugar
glaze lend fabulous flavor to any meal.
List of Ingredients
8 medium carrots, bias-sliced 1 inch thick (4 cups)
4 medium parsnips, bias-sliced 1 inch thick (4 cups)
12 baby beets, peeled and halved, or 3 small whole beets, quartered
(about 12 ounces)
2 tablespoons snipped parsley
2 teaspoons snipped fresh marjoram, thyme, or rosemary, or 1/2 teaspoon
dried marjoram, thyme, or rosemary
1/4 teaspoon salt
3 tablespoons olive oil or cooking oil
4 cups peeled, seeded winter squash, cut into 1-1/2 inch pieces (about 2
pounds before trimming)
1/4 cup packed brown sugarRecipe
Preheat oven to 375 degrees F. In a large saucepan cook carrots and
parsnips, covered, in a small amount of boiling water for minutes. Drain.
In a 13x9x2-inch baking pan combine the partially cooked carrots and
parsnips and the beets. Sprinkle with parsley; marjoram, thyme, or rosemary;
and salt. Drizzle with olive oil or cooking oil. Toss gently to coat
vegetables. Cover the pan with foil.
Bake for 30 minutes, stirring vegetables once. Stir in squash pieces.
Cover and bake about 20 minutes more or just until vegetables are barely
done. Remove vegetables from oven.
Increase oven temperature to 450 degree F. Stir brown sugar into
vegetables until thoroughly combined. Return vegetables to oven and bake,
uncovered, for 15 to 20 minutes more or until vegetables are tender and
glazed. Transfer to a serving dish.
Makes 8 to 10 servings.
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