Monday, November 23, 2009

Roasted Vegetables with a Maple Balsamic Glaze

I’m not planning a Thanksgiving menu this year, and coming to think of it, it’s been a few years since I did. We hosted friends and family for the big meal for several years in row, but then got into the habit of traveling for the last few Thanksgivings. I actually really like putting together a menu for such a feast, so I may have to plan on being at home next year. When I do plan the menu, I like to include at least one dish that is completely simple and that highlights the quality of some fresh vegetables. This roasted vegetable dish fits that description. I used perfectly fresh carrots, turnips, and beets from my CSA, and roasting them alone gives them incredible flavor. I upped that flavor just a bit with a quick, tangy, sweet glaze.

The carrots were cleaned and peeled, the turnips were chopped into large chunks, and the beets were left whole with skin intact for roasting. I kept each vegetable in its own area of a baking sheet so the color of the beets wouldn’t find its way onto the other items. The vegetables were drizzled with olive and seasoned with salt and pepper, and into a hot oven they went. The roasting time, of course, depends on the size of each vegetable, so start testing for tenderness after 20 minutes or so. The carrots were done first, so I removed them to a platter while the turnips and beets continued roasting. When the turnips were golden and a knife poked into them easily, I added those chunks to the platter with the carrots. I allowed the beets to cool enough to handle and then rubbed off the skins before slicing them. The glaze, for two to four servings, was made with two tablespoons of butter, two tablespoons of pure maple syrup, and one tablespoon of balsamic vinegar. Those three items were placed in a saucepan and stirred until the butter melted. I let it continue to cook for five minutes or so to slightly thicken. Then, it was spooned over the vegetables on the platter.

I like the look of separate piles of each vegetable, so the colors were grouped on the platter. Some butternut squash chunks would have been good here too, and the mix could be as diverse or as simple as you choose. You could even roast the vegetables in advance and then just warm them in the oven before serving. The glaze goes so well with the caramelized roasted vegetables, and it’s so easy to make and worry-free, it’s one of my favorites.


Happy Thanksgiving!




37 comments:

  1. I love roasting just about anything, and the glaze sounds perfect (and simple, too). Thanks for the post, and Happy Thanksgiving to you, too!

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  2. Fabulous, Lisa, and you'd even get me eating turnips cooked and served this way. I'll have to try this. Great recipe.

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  3. I hardly roast any veggies, except potatoes and carrots...I love the maple balsamic glaze, sounds and looks really great!

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  4. One of the best ways to roast veggies!

    Cheers,

    Rosa

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  5. nice! i love maple balsamic glaze! for some reason, I've never tried it with veggies though. Thanx for the idea ;)

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  6. Beautiful veggies!! Believe it or not, I've never eaten a turnip. My parents always ate turnip greens but I never touched those either. I love roasting vegetables, so maybe next time I'll try some turnips!

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  7. Wonderful! they are so pretty and I can just imagine the taste. Maybe I'll add this to my Thanksgiving menu...

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  8. Beautiful! I agree that a big dinner like Thanksgiving needs at least one simply prepared vegetable to contrast with all the fussy dishes and highlight how great vegetables can be.

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  9. Your roasted vegetables look gorgeous...great pictures as well :-)

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  10. if i have a choice, i want my veggies roasted. if i have a choice, i want a glaze, and maple is ideal. the other draw here is the lovely combination of colors--i'm a graduate of virginia tech and our colors were maroon and orange, and that's what i see when i look at your lovely little carrots and beets. :)

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  11. It is fun to piece together menus for dinner. Roasted veggies belong on everyone's menu for Thanksgiving!

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  12. A perfectly delicious way to prepare the vegetables!

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  13. I often use honey or maple syrup on my roasted veggies. But rarely in combo with the balsamic. Thanks for giving me a great tip for next time. ;)

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  14. balsamic is just perfect for roastted veggies! these looks so colorful!

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  15. Those veggies look so delicious! Perfect! Thanks for stopping my my site and the sweet comment!
    Love your blog!

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  16. I love roasted veggies, these look like perfection.

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  17. lovely. I roast veggies a lot and usually use honey with Balsamico, but will definitely try with maple syrup. And again, fabulous photos.

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  18. I love roasting root veggies! So much flavor that way! I can even get away with throwing some turnips and parsnips in there- veggies we really don't like much on their own.

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  19. I have often wanted to take a photo of roasted vegetables, but have thought "they are not as pretty as their fresh cleaned counterparts", but you have show us true beauty here, and not to mention the flavor just rocks!

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  20. I normally have my veg this way! Roasted veg has so much flavour! and I normally drizzle balsamic glaze on it too.

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  21. Mmmmmmmmmm! I love beets and other vegetables when they roasted, but the glaze sounds totally divine! I think perhaps Bok Choy would do nicely as well...

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  22. Yum!! Love roasted vegetable with glaze. Happy thanksgiving!

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  23. I roast vegies regularly and often use balsamic vinegar. But I never thought of using maple syrup! Will do that next time-THANKS. I don't do turnips, but replace them with parsnips and often add asparagus and little pearl onions (easy when you use the frozen ones). Brussel sprouts are amazingly good roasted, but I don't use the vinegar with those.

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  24. I always do my roasted vegetables the boring way - salt, pepper, herbs, olive oil. Glad to see a new way of roasting vegs ... the balsamic maple glaze sounds delish :)

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  25. roasting vegetable is a very healthy way of cooking!! love this recipe!! i must try this for dinner!! thanx!
    cheers!!

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  26. Happy Thanksgiving Lisa! I hope it is a wonderful meal for you.

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  27. Lovely combination of colors and the glazed. Happy Thanksgiving !

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  28. What gorgeous veggies! Happy Thanksgiving! I'm like you and would love to host next year (I've actually haven't done it yet!).

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  29. I love using a balsamic vinegar glaze - one of my favorites is over fennel.

    Thanks for sharing!

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  30. Those look fabulous. We don't celebrate Thanksgiving here in Holland, but I am already planning what to do for christmas dinner and actually looking for some veggie dish to add to the main course and this just might be perfect!

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  31. I must try this maple balsamic glaze. A healthy yet delicious way to eat more greens!

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  32. I love using a balsamic vinegar glaze

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