Roasted Winter Vegetables with Cloudberry (Bakeapple) Glaze
Difficulty: easy
Prep Time: Fifteen Minutes
Total Time: More than 1 hour
4 parsnips
2 large carrots
2 small sweet potatoes
4 beets
8 cloves garlic, peeled
1/4 cup olive oil
1/4 cup Pure Labrador Cloudberry (Bakeapple) Syrup
1 tsp cumin seed
1/2 tsp black pepper
1/2 tsp salt
2 large carrots
2 small sweet potatoes
4 beets
8 cloves garlic, peeled
1/4 cup olive oil
1/4 cup Pure Labrador Cloudberry (Bakeapple) Syrup
1 tsp cumin seed
1/2 tsp black pepper
1/2 tsp salt
Preheat oven 400°F. Scrub vegetables, cutting off any bad spots. Cut in 4 inch lengths. Cut sweet potatoes, beets and carrots in wedges. Place in large bowl. Mix together the rest of ingredients. Pour over vegetables. Stir together until vegetables are coated. Spread in single layer in baking pan. Scrape any glaze remaining in bowl over vegetables. Bake in oven 40 to 50 minutes, tossing once, until browned on the outside and tender inside.
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