RECIPE # 4716 ROASTED VEGGIES w/ORANGE GINGER GLAZE Tuesday Oct. 18, 2011

RECIPE # 4716 ROASTED VEGGIES w/ORANGE GINGER GLAZE Tuesday Oct. 18, 2011

CREATED Oct 18, 2011

MOLLY FITZPATRICK / THE TURNIP TRUCK

Roasted Root Vegetables with Orange Ginger Glaze

Vegetables:

2 cups sweet potatoes, medium dice (about ½ ")

2 cups parsnips, medium dice

2 cups beets, medium dice

2 cups carrots, medium dice

2 cups rutabagas or turnips, medium dice

Glaze:

3 cups orange juice (preferably fresh squeezed)

2 tsp orange zest

2 tbsp fresh grated ginger (or more to taste)

1 tbsp honey or agave

4 tsp cornstarch

3 tbsp butter (optional)

Olive oil

Salt & fresh ground pepper

Preheat oven to 400. Make sure all root vegetables are cut as uniformly as possible to ensure even cooking. In a large bowl, toss all ingredients in olive oil to coat thoroughly. Sprinkle with salt & pepper and toss again. Spread out on baking sheet lined with foil, and place on middle rack of oven. Roast until fork tender, approximately 20-30 minutes.

Meanwhile, place the orange juice, zest, ginger, & honey in a saucepan over medium-high heat, and reduce - stirring occasionally - by about half. Reduce heat to low and add butter (if using) and cornstarch, stirring constantly, until thickened. Season with salt & pepper to taste, adding more ginger if you like.

Place roasted vegetables in a large bowl and pour over glaze, a little at a time, until well coated. Serve immediately. Glaze can be made a day ahead & reheated. 

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