Vegan Smoky Sweet Glazed Vegetables
Inspired by BigOven INGREDIENTS
2 parsnips, peeled and cut into 1-inch cubes
4 carrots, peeled and cut into 1-inch cubes
2 sweet potatoes, peeled and cut into 1-inch cubes
1 red and 1 orange bell pepper, cut into 1-inch pieces
8 Cherry tomatoes on the vine
2 tablespoons olive oil
1 teaspoon of rice wine vinegar
Half bottle of Jack Daniel’s® Smoky Sweet Glaze
2 tablespoons pure maple syrup for toppings
Season with salt and pepper to taste
Preheat the oven to 400F/204C.
Add the vegetables and the oil in a large mixing bowl; toss until vegetables are evenly coated and season before adding them to the baking sheet.
Spread vegetables out evenly on a large baking tray. Roast for 15 minutes, stirring occasionally, or until soft and tender.
Add the cherry tomatoes to a dry cold pan, turn on the pan to high and essentially blister the tomatoes, let them toast for about five minutes or until you notice color on the tomato a dash of canola oil to finish the tomatoes and take them off the heat and mix in the rest of the vegetables.
Drizzle over a healthy coating of Jack Daniel’s® Smoky Sweet Glaze and finish off in the oven for 10 minutes.
Put maple syrup on top and serve with a pot of Jack Daniel’s® Smoky Sweet Glaze, add vinegar, stir in and to dip and toasted bread.