Any sturdy vegetables work in this recipe, though my favorites are beets, Brussels sprouts and carrots. Makes a great side dish, or light meal with toasted nuts and garbanzo beans tossed in at the end.
- 2 lbs diced vegetables
- 1 tbsp olive oil
- 2 tbsp butter
- 3 tbsp bottled horseradish (or less if fresh)
- 3 tbsp maple syrup (dark is best)
- 3 tbsp apple cider vinegar
- Salt and pepper to taste
Preheat oven to 425 F. Toss vegetable with oil on a baking sheet and roast until tender and beginning to brown. While vegetables are roasting, prepare glaze. Heat butter, maple syrup, horseradish and vinegar in a small sauce-pan over moderate heat, stirring occasionally. Simmer for 5-10 minutes until sauce begins to thicken. Toss roasted vegetables with glaze and season with salt and pepper.