Loading

Baked Root Vegetables with Ginger Citrus Glaze Recipe

Ingredients
  • Ingredients
  • 1 to Medium Sweet Potato (Small)
  • 1 All-purpose Potato (Medium)
  • 1 carrot (medium)
  • 1 Parsnip (Medium)
  • 1 SmallTurnip
  • 1 tablespoon WildCheff Ginger Citrus Blend
  • 1 tablespoon Raw Organic Sugar
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 1/4 cup water
Directions
Preheat oven to 400 degrees. Coat a large cookie sheet (with edges) with olive oil.

Peel the sweet potato, potato, carrot, parsnip and turnip, and cut into sticks about 3 inches long and approximately 1/2 inch thick.

Place veggies in a single layer on sheet tray and drizzle olive oil over them to coat, then toss them with your hands to ensure they are all evenly coated. Bake for 45-60 minutes until golden brown.

Melt butter in a small saucepan. Add sugar and stir over low heat until the sugar is dissolved. Add the Ginger Citrus Blend and the water and stir to incorporate everything. Bring to a boil, then reduce heat to low simmer, uncovered for 5 minutes or until the mixture has reduced and thickened slightly.

Pour the glaze over the bakes vegetables; toss to coat and return to the oven for approximately 5 minutes. Serve immediately with baked fish.

Serves 4-6

Similar Recipes
Cheesy Potato Casserole
black pepper
butter
can cream of celery soup
can cream of chicken soup
cheddar cheese
Sweet Potato Casserole with Pecan Topping
brown sugar
brown sugar
cinnamon
coarsely chopped pecans
flour
Slow Cooker Cheesy Hash Browns
cream of chicken soup
cream of mushroom soup
shredded cheddar cheese
sour cream
butter
Loading

Baked Root Vegetables with Ginger Citrus Glaze Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com