⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 cup, chopped Carrots
• 1 cup, chopped Parsnips
• 1 cup, halved Brussels sprouts
• 2 tablespoons Olive oil
• to taste Salt
• to taste Black pepper
• 1/2 cup Pear puree
• 1/4 cup Soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon, grated Fresh ginger
• 1 tablespoon Honey
• 1 teaspoon Sesame oil

📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting that perfectly roasted texture and beautiful caramelization.
2. Wash and prepare your vegetables: Give your carrots, parsnips, and Brussels sprouts a good scrub. Then, peel the carrots and parsnips. Trim the ends off the Brussels sprouts. Chop everything into roughly 1-inch pieces. I like to keep them fairly uniform to ensure even roasting.
3. In a large mixing bowl, toss the chopped vegetables with 2 tablespoons of olive oil. Season generously with salt and freshly ground black pepper. Don't be shy with the pepper! It really adds flavor.
4. Prepare the Pear-Ginger Glaze: In a separate mixing bowl, whisk together the pear puree (about 1/2 cup, see note below), 1/4 cup soy sauce (or tamari for gluten-free), 2 tablespoons of rice vinegar, 1 tablespoon grated fresh ginger, 1 tablespoon honey, and 1 teaspoon of sesame oil. Make sure everything is well combined. I love this part – it smells so delicious!
5. Add the glaze to the vegetables: Pour the pear-ginger glaze over the seasoned vegetables and toss to coat evenly. Make sure every piece is glistening with that amazing glaze.
6. Spread the vegetables in a single layer in your roasting pan. Don't overcrowd the pan. This is essential for even roasting and to prevent steaming.
7. Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized. Flip them halfway through to ensure even cooking. If you like a bit more of a char, you can broil them for the last few minutes.
8. Once the vegetables are done, remove them from the oven and let them cool slightly. Taste and adjust seasonings if necessary. You might want a little extra salt or pepper after they've rested for a bit.
9. Serve warm! I personally love to serve these roasted vegetables as a side dish with grilled chicken or fish. They’re also incredible on top of quinoa or rice.
10. Optional: Garnish with toasted sesame seeds or chopped fresh cilantro for an extra burst of flavor and visual appeal. It's the little touches that make a dish special!

📝 Notes

• For the pear puree, simply peel, core, and puree one ripe pear. You can also use store-bought pear puree.
• Feel free to adjust the amount of honey to your liking. If you prefer a less sweet glaze, start with 1/2 tablespoon and add more as needed.
• Don't over-roast the vegetables, or they will become mushy. It's better to slightly under-roast than over-roast them.
• If you don't have sesame oil, you can use another neutral oil instead, such as canola or vegetable oil. But the sesame oil adds a nice nutty flavor.