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.
Yield: 500 g / 4 cups
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)
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.
![<p>This gluten-free version of the popular pumpkin bread served at coffee bars across the United States relies on the combination of the pumpkin and the Prune Juice Concentrate for texture. The two ingredients together bind moisture and enhance structure, eliminating the need for xanthan gum. Unlike many gluten-free baked goods, this bread stays moist for […]</p>](http://www.sunsweetingredients.com/wp-content/uploads/gluten-free-pumpkin-spice-walnut-bread-1-of-1-6.jpg)
