Cherry-Glazed Root Vegetables (Entree Recipe)

Ingredients:

• 2 cups of mixed root vegetables (carrots, turnips, parsnips, sweet potatoes, etc.), peeled and cut into bite-sized pieces

• 2 tablespoons of olive oil

• Salt and pepper, to taste

• 1/4 cup of cherry juice

• 2 tablespoons of honey

• 2 tablespoons of balsamic vinegar

• Fresh thyme leaves, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the mixed root vegetables with olive oil, salt, and pepper until well-coated.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast the vegetables in the preheated oven for about 30-35 minutes or until tender and lightly browned, stirring halfway through cooking time.
5. In a small saucepan, combine cherry juice, honey, and balsamic vinegar. Bring the mixture to a simmer over medium heat, stirring occasionally, for about 5-7 minutes or until it reduces and thickens slightly.
6. Once the vegetables are roasted, remove them from the oven and drizzle the cherry glaze over the top, tossing gently to coat.
7. Return the baking sheet to the oven and roast the glazed vegetables for an additional 5 minutes until the glaze becomes sticky and caramelized.
8. Remove from the oven and let the vegetables cool slightly. Garnish with fresh thyme leaves for an extra burst of flavor.

These cherry-glazed root vegetables are a delightful combination of earthy flavors and a subtle hint of sweetness. The natural sweetness of the root vegetables is enhanced by the rich cherry glaze, creating a perfect harmony of taste and texture. This dish is not only visually appealing but also packs a punch of nutrients from the mixed root vegetables, making it a wholesome addition to any meal. Enjoy the captivating and distinctive flavors of Cherrywood Orchard's cherry-glazed root vegetables, perfect for the crisp autumn days ahead.