Sunsweet Ingredients
The caramel sweetness of prune juice concentrate resembles balsamic vinegar. Use it with red wine vinegar for a result that resembles aged balsamic vinegar.

Gluten-Free, Dairy-Free, Vegetables / Sides

Roasted Vegetables with Balsamic Glaze

Served with roasted vegetables, the caramel sweetness of prune juice concentrate makes it resemble balsamic vinegar. When used with red…

Sunsweet Ingredients

Nutritional Facts

Per serving

The caramel sweetness of prune juice concentrate resembles balsamic vinegar. Use it with red wine vinegar for a result that resembles aged balsamic vinegar.

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.

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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