Monday, March 18, 2013

Roast it

Was seeking a hearty, warm, nutritious dinner.  So roasted up a bunch of vegetables, glazed them with a sauce, and served them with quinoa and beans.  Roasted celery root is delicious-- but the vegetable itself looks crazy.  Cut off the knobby, beat up outside and dice the creamy white vegetable within.  Any vegetables will work fine but I definitely recommend the combination below.

Roasted Vegetables with Maple Balsamic Glaze
Four servings

1 very large sweet potato
1 celery root/celeriac bulb
1/2 large onion
2 large broccoli stalks
pint of mushrooms
3 cloves of garlic
olive oil
coarse salt
fresh pepper
a few sprigs of fresh thyme

About 1.5 tablespoons maple syrup
About 1.5 tablespoons balsamic vinegar
About 2 teaspoons soy sauce

Preheat over to 400 degrees.  Peel and chop all the vegetables into bite sized pieces.  Toss in a bowl with about 2 tablespoons olive oil, large pinch of salt, a few grinds of pepper and the thyme. Spread into a roasting pan and roast for about 40 minutes or until vegetables are tender, stirring every ten minutes.

Whisk together the maple syrup, vinegar, and soy sauce.  Put the cooked vegetables into a large bowl and pour the glaze over them, stirring to coat them all.  There should be just enough glaze to just cover all the vegetables, they should not be soaking wet with it, just a bare glaze and touch of flavor.  Serve with a quinoa and bean or other starch and bean pilaf and enjoy.

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