Roasted Vegetables with Caramelized Glaze Print Email

8 small red potatoes
4 small parsnips or one bunch baby turnips
12 baby French Carrots, or 4 quartered carrots
1 bunch small beets
1/2 pound medium button mushrooms
2 bell peppers; red, yellow or orange
2 TBS butter
2 TBS olive oil
2 TBS white wine
2 TBS soy sauce
2 TBS Balsamic vinegar
1 TBS light brown sugar
1/4 tsp. light brown sugar
1/4 tsp. ground black pepper
2 cloves garlic, minced
1 TBS freshly minced ginger
2 TBS freshly chopped herbs (your choice: cilantro, basil, chives or oregano)

Scrub the potatoes and beets, peel the carrots and parsnips and wipe the mushrooms clean. Stem and seed the bell peppers, then cut into 1 inch cubes. Place all the vegetables together in a mixing bowl, line a baking sheet with foil or parchment paper and spray with cooking oil.

Combine all the sauce ingredients in a small saucepan and bring to a simmer over medium heat. Pour over veggies, toss to coat and lay in roasting pan.

Roast until tender, about 1 hour, turning and brushing with additional sauce every 15-20 minutes. Serve hot. -Hugh Carpenter

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