Roasted Vegetables with Balsamic Glaze
The caramel sweetness of prune juice concentrate resembles balsamic vinegar. Use it with red wine vinegar for a result that resembles aged balsamic vinegar.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
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)
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