Рецепт Tart Cherry Glazed Roasted Root Vegetables Recipe
Tart Cherry Glazed Roasted Root Vegetables Recipe
Feb 3, 2016 by Dara 15 Comments
When we were first married, my husband and I were gung-ho about eating out on Valentine’s Day. We’d make restaurant reservations weeks in advance, get all gussied up and hit the town to celebrate the holiday. Many years later, after a few too many sub-par prix fixe Valentine’s meals, we came to the realization that eating at home, favorite beer and wine in hand, fire in the fireplace, was the way to go.
When brainstorming ideas for this year’s Valentine’s dinner, I immediately thought of Montmorency tart cherry juice. Surely I could use it as a glaze for some sort of entrée or side dish. The rich red color just screams, “Valentine’s Day!” It just seems meant to be!
I started playing around with both the juice and the concentrate. After a bit of tinkering, I decided that the Montmorency tart cherry concentrate, when simmered and reduced, makes the best syrupy glaze. Since the concentrate is naturally tart, I sweetened things up slightly with some maple syrup and added a dash of heat with a few shakes of hot sauce.
Now that I had the perfect glaze, what was I going to put it on? Really, it could work with anything from chicken and beef to salmon and vegetables. I settled on roasted root vegetables, since we can’t seem to get enough of them lately and I knew that their natural sweetness would be the perfect foil for the tartness of the glaze.
This recipe calls for gold potatoes, sweet potato, rutabaga, red onion and carrots but, really, you could use almost any root vegetables that appeal to you. Use a different kind of potato, add beets, swap out the rutabaga and add in a turnip. The sky’s the limit!
This recipe is part of a special Valentine’s Day progressive dinner starring Montmorency tart cherries. Be sure to visit ChooseCherries.com for the rest of the dinner menu, including these flavorful dishes:
Beverage: Tart Cherry Old Fashioned from Jelly Toast
Appetizer: Cherry & Goat Cheese Bites from A Couple Cooks
Entrée: Rosemary Roasted Cornish Hens with Pears and Tart Cherries from Love & Zest
Dessert: Tart Cherry Tartelettes from Love & Lemons
If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
Tart Cherry Glazed Roasted Root Vegetables Recipe Total time 1 hour 15 mins Tart Cherry Glazed Roasted Root Vegetables…Amazing flavors in this side dish! You won’t be able to stop eating them. 202 calories and 6 Weight Watcher SmartPoints Author: Dara Michalski | Cookin' Canuck Serves: Serves 8 Ingredients The glaze:
½ cup Montmorency tart cherry concentrate ⅓ cup water 3 tbsp maple syrup ¾ tsp hot sauce The vegetables:
1 ¼ lb. gold potatoes, cut into 1-inch pieces 1 (3/4 lb.) rutabaga, peeled & cut into 1-inch pieces 1 (3/4 lb.) sweet potato, peeled & cut into 1-inch pieces 3 carrots, peeled & cut into 1-inch pieces 1 red onion, peeled and cut through the root into 8 wedges ¼ cup olive oil ¾ tsp salt ¾ tsp crushed rosemary Instructions The glaze:
½ cup Montmorency tart cherry concentrate /3 cup water tbsp maple syrup ¾ tsp hot sauce The vegetables:
¼ lb. gold potatoes, cut into 1-inch pieces (3/4 lb.) rutabaga, peeled & cut into 1-inch pieces (3/4 lb.) sweet potato, peeled & cut into 1-inch pieces carrots, peeled & cut into 1-inch pieces red onion, peeled and cut through the root into 8 wedges ¼ cup olive oil /4 tsp salt ¾ tsp crushed rosemary Directions: The glaze:
In a medium saucepan, whisk together the tart cherry concentrate, water, maple syrup and hot sauce. Bring to a boil, then lower to a simmer. Cook, stirring every couple of minutes, until the glaze is reduced by more than half. Remove from heat and let the sauce rest for about 15 minutes to thicken further. The vegetables:
Preheat the oven to 425 degrees F, with oven rack placed in the bottom two positions. Lightly coat two baking sheets with cooking spray. In a large bowl, combine the gold potatoes, rutabaga, sweet potato, carrots and red onion. Drizzle the olive oil over the vegetables, season with salt and crushed rosemary, and stir gently to combine. Take care not to break apart the red onions. Divide the vegetables evenly between the two prepared baking sheets. Roast for 20 minutes, then gently stir the vegetables and rotate the baking sheets from rack to rack, and front to back. Roast until the vegetables are tender when pierced with a fork and golden brown in some spots, an additional 15 minutes. Drizzle 3 tablespoons of the tart cherry glaze over each portion of vegetables. Stir gently to coat. Return to the oven for 3 minutes. Serve. Notes Weight Watchers Points: 6 (SmartPoints), 6 (Points+), 4 (Old Points) Nutrition Information Serving size: ¾ cup | Calories: 201.9 cal | Fat: 7.0g | Saturated fat: 0.9g | Carbohydrates: 35.2g | Sugar: 14.8g | Sodium: 258.4mg | Fiber: 4.1g | Protein: 3.5g | Cholesterol: 0mg 3.4.3177
Disclosure: This post was sponsored by The Cherry Marketing Institute as part of my ambassadorship with them. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!