<p>The caramel sweetness and color of Prune Juice Concentrate makes it resemble balsamic vinegar. When used with red wine vinegar, the result tastes like aged balsamic vinegar from Italy. Here, the concentrate forms a caramelized glaze for root vegetables.</p>
<p>The caramel sweetness and color of Prune Juice Concentrate makes it resemble balsamic vinegar. When used with red wine vinegar, the result tastes like aged balsamic vinegar from Italy. Here, the concentrate forms a caramelized glaze for root vegetables.</p>
Ingredients

    400 g / 13 ounces carrots, cut into 5-cm / 2-inch pieces

    345 g / 12 ounces parsnips, cut into 5-cm / 2-inch pieces

    255 g / 1 each yellow onion, sliced

    45 g / 3 tablespoons extra-virgin olive oil

    30 g / 2 tablespoons red wine vinegar

    15 g / 1 tablespoon Prune Juice Concentrate

    1 g / 1/4 teaspoons salt

    1 g / 1/4 teaspoon ground black pepper

    1 g / 1/2 teaspoon sea salt flakes (optional)

Print Recipe

Instructions

    Preheat the oven to 425F. Line 2 rimmed baking sheets with parchment paper.

    In a bowl, combine the carrots, parsnips, onion, olive oil, vinegar, concentrate, salt, and pepper. Distribute vegetables evenly on the baking pans. Bake, stirring occasionally, until the vegetables are caramelized and nearly tender, about 40 minutes.

    Sprinkle the sea salt onto the vegetables and serve warm.

Recipes You Might Like

Contact