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.

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