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CARAMELIZED ROOT VEGETABLES

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Here's a detailed recipe for Caramelized Root Vegetables: 

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Ingredients: – 2 large carrots, peeled and cut into 1-inch piece – 2 large parsnips, peeled and cut into 1-inch piece – 2 medium sweet potatoes, peeled and cut into 1-inch piece – 1 large turnip, peeled and cut into 1-inch piece

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– 1 large red onion, peeled and cut into wedge – 3 tablespoons olive oil – 2 tablespoons maple syrup or honey – 2 tablespoons balsamic vinegar – 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) – 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)

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Preheat the Oven: Preheat your oven to 425°F (220°C). Prepare the Vegetables: Place the carrots, parsnips, sweet potatoes, turnip, and red onion in a large mixing bowl. Make the Glaze: In a small bowl, whisk together the olive oil, maple syrup (or honey), balsamic vinegar, thyme, rosemary, salt, and pepper.

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Spread the coated vegetables in a single layer on a large baking sheet. Ensure the vegetables are not overcrowded; use two baking sheets if necessary to avoid steaming instead of roasting. 

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Roast in the preheated oven for 35-45 minutes, or until the vegetables are tender and caramelized, stirring once halfway through cooking for even browning. 

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Remove from the oven and transfer to a serving platter. Garnish with fresh chopped parsley if desired. 

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Uniform Size: Cut the vegetables into uniform sizes to ensure even cooking. Flavor Variations: Add other root vegetables like beets, rutabaga, or potatoes for variety. Herb Variations: Experiment with other herbs like sage or oregano to change the flavor profile.

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