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Name: Glazed Roasted Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 cups of chopped vegetables; 3 Tbsp. syrup (maple corn, cane, simple); 1 Tbsp. olive oil; 1 Tbsp. spices of your choice (see the above list); 1 tsp. sea salt if desired

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INGREDIENTS

2 cups of chopped vegetables
3 Tbsp. syrup (maple ; corn, cane, simple)
1 Tbsp. olive oil
1 Tbsp. spices of your choice (see the above list)
1 tsp. sea salt if desired

INSTRUCTIONS

Set the oven at 400º Fahrenheit. If using carrots or turnips, cut vegetables in two-inch slices on a diagonal. Brussels sprouts and small potatoes should be cut in half. You can rust small sweet potatoes whole; just trim off either end.

Line a baking sheet or a glass baking dish with aluminum foil. (I prefer non-stick foil, but if you’re using regular foil, spray it with Pam or vegetable spray. I’ve tried making these on parchment paper, but the glaze makes them sticky, so a non-stick surface is best.)

Combine the syrup, oil, and spice in a mixing bowl, and combine thoroughly. Add the vegetables, and mix well. Spread the veggies on the baking sheet, and add salt on top if desired.

Roast vegetables for 30 minutes. Open the oven, and stir the vegetables. Test them for doneness with a fork. If needed, roast another 10-15 minutes (potatoes can sometimes take an hour). If you see any signs of them starting to char, whisk the pan out of the oven.

Take the roasting pans out of the oven, and carefully empty the contents into your mixing bowls. Spoon any remaining glaze over the vegetables, and be careful not to splash any of it on your fingers, because it will be hot.

Stir the vegetables once more, and let them sit about five minutes for the glaze to cool and adhere. Then, put on a platter or in bowls and serve.

Glazed roast vegetables are wonderful warm, but they also taste great cold. Add them to salads and rice bowls, chop them up to use as a basis for hash (they are delicious with a runny egg on top), or just enjoy them on their own. You’ll find new reasons to make them all winter long.

NOTES

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Glazed Roasted Vegetables

2 cups of chopped vegetables
3 Tbsp. syrup (maple corn, cane, simple)
1 Tbsp. olive oil
1 Tbsp. spices of your choice (see the above list)
1 tsp. sea salt if desired

Combine the syrup, oil, and spice in a mixing bowl, and combine thoroughly. Add the vegetables, and mix well. Spread the veggies on the baking sheet, and add salt on top if desired.

Stir the vegetables once more, and let them sit about five minutes for the glaze to cool and adhere. Then, put on a platter or in bowls and serve.

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Nutrition

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Serving Size: 1 (27g)
Recipe Makes: 1

Calories: 239
Calories from Fat: 239 (100%)

Amt Per Serving		% DV

	Total Fat 27g	36 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 2.8g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 0.3mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 239

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