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>Using almond meal in place of all-purpose flour makes these cookies gluten free while boosting their protein content. Meanwhile, Diced Dried Plums and coconut give the cookies a pleasant chewiness and complementary flavor. To make the cookies dairy-free, omit the butter and use melted coconut oil instead. For best results, serve the cookies the same […]</p>](http://www.sunsweetingredients.com/wp-content/uploads/gluten-free-coconut-prune-cookies-2.jpg)
