Adding sugar to cornstarch helps it dissolve in orange juice, creating an appetizing glaze for the root vegetables. A touch of sweetness can enhance flavour balance, encouraging vegetable consumption. Makes 6 servings.
Ingredients
| Beets, peeled and cut into chunks |
4 medium beets (1 lb) |
| Parsnips, peeled and cut into chunks |
4 medium parsnips (1/2 lb) |
| Carrots, peeled and cut into chunks |
4 medium carrots (1/2 lb) |
| Olive oil |
1 tbsp (15 mL) |
| Orange juice, pulp-free, no added sugar |
2/3 cup (160 mL) |
| Orange zest |
2 tsp (10 mL) |
| Cornstarch |
2 tsp (10 mL) |
| Sugar |
2 tsp (10 mL) |
| Salt |
1/2 tsp (2 mL) |
| Ground ginger |
1/2 tsp (2 mL) |
Instructions
- Preheat the oven to 425°F (220ºC) and line a baking tray with parchment paper.
- Coat the root vegetable chunks in olive oil and lay out evenly on the lined baking tray. Roast for 20-25 minutes until golden brown and tender.
- In a small bowl, mix together orange juice, orange zest, corn starch, sugar, salt, and ground ginger. Transfer to a saucepan and cook, stirring constantly, until the mixture thickens and bubbles.
- Let boil for 1 minute. Pour the sauce over the roasted vegetables, tossing to coat evenly.
