Maple Glazed Carrots and Turnips
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