Roasted Vegetables with a California Prune Glaze

Makes: 4-6 peoplePrep Time: 15 minutesCook Time: 1 hour 10 minutes
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INGREDIENTS

  •  
  • 3 sweet potatoes - peeled and cut into chunks
  • 4 carrots - peeled and cut in half lengthways
  • 2 parsnips - peeled and cut into quarters lengthways
  • 2 red onions - peeled and cut into quarters
  • 50ml olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 3g rosemary
  • 3g thyme
  • 4 sage leaves
  • 100g California Prunes - 50g chopped (to scatter) and 50g for glaze
  • 50ml boiling water
  • 60ml balsamic vinegar
  • 50g almonds

DIRECTIONS

  1. Place all the vegetables into a large roasting tray, drizzle with olive oil and season with salt, pepper and the herbs.
  2. Cook the vegetables in a pre-heated oven 160°C  for 1 hour.
  3. Meanwhile blend 1/2 of the California Prunes with the water and balsamic vinegar.
  4. When the vegetables are roasted pour over the glaze and stir together, making sure everything is coated
  5. Scatter over the remaining California Prunes and almonds
  6. Return the tray to the oven for a further 10 minutes, then serve

AUTHOR

Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.