I didn't use parchment paper (didn't have any around) and just cooked them on the cookie sheet. Skip the glaze and save yourself the time, calories, and hassle. Skip it and enjoy the tastes of all those interesting vegetables. I would not even bother unless you are one of those people who absolutely cannot choke down a few vegetables without some sticky sweet syrup to make you forget what you are actually eating. Used chipotle instead of ancho as I couldn't find my ancho. I had rutabaga, parsnips, carrots and celeriac from the farmers market and put them in 20 mins before I added the halved baby brussel sprouts, which caramelized nicely. I threw in various other late Fall vegetables, including baby brussel sprouts, and it was good with them all. Easy and not labor intensive - a little early prep makes this a side to serve with more complex main dishes.Ī nice spicy/sweet touch for fall vegetables. Used turnips, parsnips and carrots the flavors would work with any root veggies you have handy. Excellent result!-perfect for a festive winter meal! roasted the vegetables whole time with the marinade rather than plain first-adding marinade later as per recipe)-covered the vegetables with banana leaves when they got dark. I substituted olive oil for butter, doubled the batch of glaze-and used it as a spice rub on a roasting chicken-as well as putting it on the root vegetables. I did double this and will definitely use it again! This is an easy and excellent recipe! My guests loved it. A nice change from the standard roasted vegetables.
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