What are three examples of foods that can be used to glaze vegetables?

Or, for more flavor, try using broth, orange juice or wine in place of water. Add a touch of butter and sugar with a pinch of salt. The sugar and butter add shine to the glaze. Aromatics like herbs, ginger or citrus zest will add some zing.

How long should you roast vegetables?

Rub the oil and seasonings of choice into the vegetables and arrange into even layers so there isn't much or any overlap. Then bake until golden brown and tender (anywhere from 20-30 minutes for cruciferous vegetables, onions, and garlic, and anywhere from 25-40 minutes for root vegetables ).

What are the three basic ingredients in a glaze What does each ingredient do?

Glazes need a balance of the 3 main ingredients: Silica, Alumina and Flux . Too much flux causes a glaze to run, and tends to create variable texture on the surface. The texture may vary from shiny, where the glass is balanced, to matte where the excessive flux oxides may form visible, possibly lumpy, crystals.

What are the 4 main ingredients in glaze?

Glaze: there are more than 3 basic components in glaze, these are: silica, alumina, flux, colourants and modifiers . The common ingredients in glaze colours are, “ copper oxide", “copper carbonate", “cobalt oxide" and “ iron oxide.”

What is the secret to extra crispy roasted vegetables?

Yes, cornstarch —that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

What is the secret to roasting vegetables?

Tips for Roasting Use a High Temperature. The best temperature for roasting vegetables is 400 degrees F. If you have convection oven, use the bake setting and reduce to 375 degrees F. Don't Crowd the Pan. ... Use Enough Olive Oil. ... Rotate the Pan(s). ... Switch Upper and Lower Racks.

What's the best temperature to roast vegetables in the oven?

Also, make sure your oven is good and hot before you put the vegetables in to roast. I think around 425°F is ideal for roasting most vegetables, although you can adjust up or down as you prefer.

What can you use to glaze food?

It may be either sweet or savory (in pâtisserie, the former is known as glaçage); typical glazes include brushed egg whites, some types of icing, and jam (as in nappage), and may or may not include butter, sugar, milk, oil, and fruit or fruit juice .

What is a glazed vegetable?

Glazing, a technique taught in culinary schools but underutilized in home kitchens, quickly renders root vegetables (like the yellow beets and carrots pictured) sweet, tender, and glossy. Start by cutting vegetables into uniform pieces and arrange them in a single layer in a saute pan.

What are 3 ways to make vegetables more appealing to eat?

Top 10 Ways To Make Vegetables Tasty Pair with Cheese. ... A Tangy Surprise! ... Sauté with Herbs. ... Spice Them Up! ... Healthy Dipping! ... Mix with Fruit. ... A Flavorful Homemade Soup. ... Drink Them! More items...

What are the 3 ways in preparing fresh vegetables?

So Many Ways to Prepare Vegetables! Blanching. Plunge vegetables into boiling water for 1–3 minutes and quickly transfer to ice water to stop the cooking process. ... Braising. Place vegetables in a small amount of liquid such as broth or water. ... Grilling. ... Microwaving. ... Roasting. ... Shredding. ... Steaming. ... Stir-frying.

Tart Cherry Glazed Roasted Root Vegetables Recipe

Published: Feb 3, 2016 · Modified: May 25, 2019 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 17 Comments

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It will be love at first bite! With a caramelized tart cherry glaze, this roasted vegetable recipe is perfect for special occasions or weeknight meals. Thank you to The Cherry Marketing Institute for helping me to share this recipe with you.

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

Printable Recipe

Tart Cherry Glazed Roasted Root Vegetables Recipe

Tart Cherry Glazed Roasted Root Vegetables…Amazing flavors in this side dish! You won’t be able to stop eating them.

5 from 1 vote

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Ingredients

The Glaze:

½ cup Montmorency tart cherry concentrate
⅓ cup water
3 tablespoons pure maple syrup
¾ teaspoon hot sauce

The Vegetables:

1 ¼ pound gold potatoes cut into 1-inch pieces
1 ¾ pound rutabaga, peeled & cut into 1-inch pieces
1 ¾ pound 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 teaspoon salt
¾ teaspoon crushed dried rosemary

Instructions

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.
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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 (Freestyle SmartPoints), 6 (Old SmartPoints), 6 (Points+)

Nutrition

Tried this recipe?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.

Dessert: Tart Cherry Tartelettes from Love & Lemons

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!

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Reader Interactions

Comments

Flora
October 07, 2017 at 8:02 pm
I just printed it & I see the amount of water is 1/3 cup
Sorry.
Looks great.
Reply
- Dara
  October 08, 2017 at 5:14 pm
  No problem! Glad it worked out. 🙂
  Reply
Georgie
February 13, 2016 at 7:02 am
Where can I get the Montgomery tart cherry concentrate? Tia
Reply
- Dara
  February 13, 2016 at 1:39 pm
  I typically replenish my tart cherry concentrate stock from Amazon, but I've also seen it at GNC stores, as well as other health food stores. Here are several options on Amazon: http://amzn.to/1mz6wgd (in full disclosure, this is an affiliate link).
  Reply
Renee - Kudos Kitchen
February 05, 2016 at 5:12 pm
Dara, my dear, this is brilliant!!! The color and sheen the cherry glaze gives the roasted veggies is incredible!! not to mention the touch of tart and sweetness that I'm sure the glaze adds. You are my hero! I simply can not wait to try this new method of roasting veggies!
Reply
Liz @ The Lemon Bowl
February 04, 2016 at 7:51 pm
I can't wait for you to visit the cherry capitol of the world!! And I love the sweet and spicy combo of this glaze- so gorgeous!!
Reply

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Tart Cherry Glazed Roasted Root Vegetables Recipe - Cookin Canuck (2024)

Printable Recipe

Tart Cherry Glazed Roasted Root Vegetables Recipe

Ingredients

The Glaze:

The Vegetables:

Instructions

The Glaze:

The Vegetables:

Notes

Nutrition

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