Post by Loupy on Dec 16, 2018 20:11:48 GMT -7
Oven Roasted Vegetables with Maple Glaze
From: Sommer @ www.aspicyperspective.com/bacon-wrapped-roasted-vegetables-maple-glaze/?
Oven Roasted Vegetables with Maple Glaze is finished with a crispy bacon bow! One of our favorite Christmas vegetable dishes. Also great for any holiday table.
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Makes: 8 servings
Ingredients:
For the Roasted Vegetables:
1 pound carrots trimmed and quartered lengthwise
1 pound parsnips trimmed and peeled, then cut into long spears
1 pound asparagus tough ends trimmed
8 slices thick cut bacon
Salt and pepper
For the Maple Glaze:
1/4 cup pure maple syrup
1 tablespoon apple cider vinegar
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon salt
Instructions:
Preheat the oven to 450 degrees F. and line a rimmed baking sheet with foil or parchment paper.
Trim all the veggies, cutting the carrots and parsnips into long pieces approximately the same size as the asparagus.
Separate the vegetables into bundles with about 3 asparagus spears, 3 carrot spears and 3 parsnip spears in each bundle.
Tie each bundle with a piece of bacon and lay them on the baking sheet.
Sprinkle with salt and pepper.
Roast in the oven for 20 minutes.
Meanwhile, whisk the ingredients for the glaze together.
After 20 minutes, drizzle the glaze over the veggies and place them back in the oven for another 5 minutes.
Serve warm.
Recipe Notes
This is not a great make-ahead recipe. The bacon and asparagus are best when fresh out of the oven. However, you can prep the bundles and make the glaze a day ahead. Then refrigerate until ready to roast.
Nutritional Information:
Calories: 225
Total Fat: 12g
Sat. Fat: 3g
Cholesterol:23mg
Sodium: 358mg
Potassium: 602mg
Total Carbs: 25g
Fiber: 5g
Sugar: 12g
Protein: 7g
From: Sommer @ www.aspicyperspective.com/bacon-wrapped-roasted-vegetables-maple-glaze/?
Oven Roasted Vegetables with Maple Glaze is finished with a crispy bacon bow! One of our favorite Christmas vegetable dishes. Also great for any holiday table.
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Makes: 8 servings
Ingredients:
For the Roasted Vegetables:
1 pound carrots trimmed and quartered lengthwise
1 pound parsnips trimmed and peeled, then cut into long spears
1 pound asparagus tough ends trimmed
8 slices thick cut bacon
Salt and pepper
For the Maple Glaze:
1/4 cup pure maple syrup
1 tablespoon apple cider vinegar
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon salt
Instructions:
Preheat the oven to 450 degrees F. and line a rimmed baking sheet with foil or parchment paper.
Trim all the veggies, cutting the carrots and parsnips into long pieces approximately the same size as the asparagus.
Separate the vegetables into bundles with about 3 asparagus spears, 3 carrot spears and 3 parsnip spears in each bundle.
Tie each bundle with a piece of bacon and lay them on the baking sheet.
Sprinkle with salt and pepper.
Roast in the oven for 20 minutes.
Meanwhile, whisk the ingredients for the glaze together.
After 20 minutes, drizzle the glaze over the veggies and place them back in the oven for another 5 minutes.
Serve warm.
Recipe Notes
This is not a great make-ahead recipe. The bacon and asparagus are best when fresh out of the oven. However, you can prep the bundles and make the glaze a day ahead. Then refrigerate until ready to roast.
Nutritional Information:
Calories: 225
Total Fat: 12g
Sat. Fat: 3g
Cholesterol:23mg
Sodium: 358mg
Potassium: 602mg
Total Carbs: 25g
Fiber: 5g
Sugar: 12g
Protein: 7g
