It will be love at first bite! With a caramelized tart cherry glaze, this roasted vegetable recipe is perfect for special occasions or weeknight meals. Thank you to The Cherry Marketing Institute for helping me to share this recipe with you.
When we were first married, my husband and I were gung-ho about eating out on Valentine’s Day. We’d make restaurant reservations weeks in advance, get all gussied up and hit the town to celebrate the holiday. Many years later, after a few too many sub-par prix fixe Valentine’s meals, we came to the realization that eating at home, favorite beer and wine in hand, fire in the fireplace, was the way to go.
When brainstorming ideas for this year’s Valentine’s dinner, I immediately thought of Montmorency tart cherry juice. Surely I could use it as a glaze for some sort of entrée or side dish. The rich red color just screams, “Valentine’s Day!” It just seems meant to be!
I started playing around with both the juice and the concentrate. After a bit of tinkering, I decided that the Montmorency tart cherry concentrate, when simmered and reduced, makes the best syrupy glaze. Since the concentrate is naturally tart, I sweetened things up slightly with some maple syrup and added a dash of heat with a few shakes of hot sauce.
Now that I had the perfect glaze, what was I going to put it on? Really, it could work with anything from chicken and beef to salmon and vegetables. I settled on roasted root vegetables, since we can’t seem to get enough of them lately and I knew that their natural sweetness would be the perfect foil for the tartness of the glaze.
This recipe calls for gold potatoes, sweet potato, rutabaga, red onion and carrots but, really, you could use almost any root vegetables that appeal to you. Use a different kind of potato, add beets, swap out the rutabaga and add in a turnip. The sky’s the limit!
This recipe is part of a special Valentine’s Day progressive dinner starring Montmorency tart cherries. Be sure to visit ChooseCherries.com for the rest of the dinner menu, including these flavorful dishes:
Beverage: Tart Cherry Old Fashioned from Jelly Toast
Appetizer: Cherry & Goat Cheese Bites from A Couple Cooks
Entrée: Rosemary Roasted Cornish Hens with Pears and Tart Cherries from Love & Zest
Dessert: Tart Cherry Tartelettes from Love & Lemons
Tart Cherry Glazed Roasted Root Vegetables Recipe
|Serving Size||¾ cup ||
|Amount Per Serving||As Served|
|Calories 207kcal Calories from fat 63|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||5%|
|Dietary Fiber 5g||20%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Tart Cherry Glazed Roasted Root Vegetables…Amazing flavors in this side dish! You won’t be able to stop eating them. 202 calories and 6 Weight Watcher SmartPoints
- 1/2 cup Montmorency tart cherry concentrate
- 1/3 cup water
- 3 tbsp maple syrup
- 3/4 tsp hot sauce
- 1 1/4 lb. gold potatoes, cut into 1-inch pieces
- 1 (3/4 lb.) rutabaga, peeled & cut into 1-inch pieces
- 1 (3/4 lb.) sweet potato, peeled & cut into 1-inch pieces
- 3 carrots, peeled & cut into 1-inch pieces
- 1 red onion, peeled and cut through the root into 8 wedges
- 1/4 cup olive oil
- 3/4 tsp salt
- 3/4 tsp crushed rosemary
- ½ cup Montmorency tart cherry concentrate
- /3 cup water
- tbsp maple syrup
- ¾ tsp hot sauce
- ¼ lb. gold potatoes, cut into 1-inch pieces
- (3/4 lb.) rutabaga, peeled & cut into 1-inch pieces
- (3/4 lb.) sweet potato, peeled & cut into 1-inch pieces
- carrots, peeled & cut into 1-inch pieces
- red onion, peeled and cut through the root into 8 wedges
- ¼ cup olive oil
- /4 tsp salt
- ¾ tsp crushed rosemary
- In a medium saucepan, whisk together the tart cherry concentrate, water, maple syrup and hot sauce.
- Bring to a boil, then lower to a simmer. Cook, stirring every couple of minutes, until the glaze is reduced by more than half.
- Remove from heat and let the sauce rest for about 15 minutes to thicken further.
- Preheat the oven to 425 degrees F, with oven rack placed in the bottom two positions. Lightly coat two baking sheets with cooking spray.
- In a large bowl, combine the gold potatoes, rutabaga, sweet potato, carrots and red onion.
- Drizzle the olive oil over the vegetables, season with salt and crushed rosemary, and stir gently to combine. Take care not to break apart the red onions.
- Divide the vegetables evenly between the two prepared baking sheets.
- Roast for 20 minutes, then gently stir the vegetables and rotate the baking sheets from rack to rack, and front to back.
- Roast until the vegetables are tender when pierced with a fork and golden brown in some spots, an additional 15 minutes.
- Drizzle 3 tablespoons of the tart cherry glaze over each portion of vegetables. Stir gently to coat.
- Return to the oven for 3 minutes. Serve.
Disclosure: This post was sponsored by The Cherry Marketing Institute as part of my ambassadorship with them. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!