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Served with roasted vegetables, the caramel sweetness of prune juice concentrate makes it resemble balsamic vinegar. When used with red…
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.
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)
When it comes to healthy beverages, formulators often turn to plants. Everything from tea leaves and herbs to many kinds of fruit contain polyphenols, vitamins, and other attributes that are known for keeping us healthy. Yet some good-for-you ingredients can have bitter or astringent flavors, and a beverage has to taste balanced and refreshing for someone to buy it again.
Read MoreBeyond digestive health, one of the most compelling reasons to eat prunes is to increase bone density and stave off…
Read MoreRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
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