Maple Glazed Carrots and Turnips

Dec 21, 2009 by

The maple glaze gives the vegetables a delicious, sweet flavor.  It was also delicious on the grilled fish I served with them both times I made it.  Not every body likes turnips but they were much softened by the glaze and I found their bitterness a nice counterpoint to the sweetness of the carrots and the glaze. I’m sure other vegetables work also work well with this recipe: rutabagas, parsnips, potatoes, Brussels sprouts, butternut squash, onions…

4-5 turnips, peeled and cut into 1-inch dice

8-10 or so carrots, peeled and cut into bite size chunks

2 T olive oil

2 T sherry vinegar

1 C broth

2 T pure maple syrup

2 T unsalted butter

Put the vegetables on a rimmed baking sheet. Drizzle the olive oil over them and toss well to coat. Spread them out in one layer and season with a little salt and pepper. Roast at 350 until lightly browned and tender, about 35-40 minutes. Drizzle the vegetables with the sherry vinegar and toss to coat. Roast again until sizzling, about three minutes longer.

Meanwhile, in a small pan, bring the broth and maple syrup to a boil over high heat. Boil until reduced to about ¼ C, about 20-30 minutes. Remove from the heat and whisk in the butter.

Transfer the roasted vegetables into a warmed serving dish, add the maple glaze and serve right away.

Adapted from a Food & Wine recipe.

© Sacred Appetite / Anna Migeon / 4 January  2010 / all rights reserved

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