In the world of healthy food, I love vegetables. I prefer them to fruit 9 times out of 10. So I love to look for new ways to prepare them. This is a delicious way to eat root vegetables. You can combine your favorites, or just stick with one kind. Turnips, carrots, potatoes, sweet potatoes, squash, and onions are all possibilities for this recipe. I did this particular glaze recipe here at The Slow Roasted Italian. They use it for pork, which I’ve done, and its excellent. But today I’m using it to give some life to my veggies, and because we are going to roast them we need to add a little olive oil to this recipe.
Preheat your oven to 415 degrees, nice and hot.
Chop your root vegetables in medium size chunks. I am using butternut squash, sweet potatoes, and onions this time around. I don’t even peel my butternut squash when I do this, but I do peel the sweet potatoes. I am using 1 1/2 sweet potatoes, half a butternut squash, and half an onion.
Take all your glaze ingredients and mix them in a small bowl.
Pour your glaze over your chopped vegetables. Mix to coat. Then add your 1 1/2 tablespoons of olive oil and mix to coat again.
Then spread this mixture onto a parchment covered baking sheet. Spread the vegetables out, as best you can, so they aren’t on top of each other.
Stick these in your heated oven for 40-45 minutes (the cooking time will vary between vegetables and size, so you can always start with about 30 minutes and check them from there.)
When they are done you have the option to turn the broiler on for a minute or two to brown the tops a bit more (if they aren’t brown enough). I always do this, I think magical things happen to food when it’s allowed to brown.
Serve these vegetables with your favorite summer grilled protein or an easy crockpot dish. Happy eating everyone!