Name: Root Vegetable & Wild Berry Plates
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups Sweet potatoes, cubed; 1.5 cups Carrots, sliced into rounds; 1 cup Parsnips, sliced; 3 tbsp Extra virgin olive oil; 1.5 cups Mixed wild berries (blackberries, raspberries, blueberries); 0.25 cup Balsamic vinegar; 1 tbsp Maple syrup; 0.5 cup Toasted walnuts, chopped; 1 tsp Fresh thyme leaves; 1 tsp Sea salt

Vegetables

Root Vegetable & Wild Berry Plates

This sophisticated dish features earthy, caramelized root vegetables paired with a bright and tangy wild berry reduction. Finished with toasted walnuts and fresh herbs, it is a stunning celebration of seasonal garden and forest ingredients.

Prep

15m

Cook

30m

Serves

Calories

485kcal

Qty	Ingredient
2 cups 400 g	Sweet potatoes, cubed
1.5 cups 200 g	Carrots, sliced into rounds
1 cup 150 g	Parsnips, sliced
3 tbsp 45 ml	Extra virgin olive oil
1.5 cups 225 g	Mixed wild berries (blackberries, raspberries, blueberries)
0.25 cup 60 ml	Balsamic vinegar
1 tbsp 15 ml	Maple syrup
0.5 cup 60 g	Toasted walnuts, chopped
1 tsp 2 g	Fresh thyme leaves
1 tsp 6 g	Sea salt

2 Method

Step 1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2. In a large bowl, toss the cubed sweet potatoes, carrots, and parsnips with olive oil, salt, and fresh thyme until evenly coated.

Step 3. Spread the vegetables in a single layer on the baking sheet and roast for 25-30 minutes, or until tender and golden brown at the edges.

Step 4. While the vegetables roast, prepare the berry reduction by combining the wild berries, balsamic vinegar, and maple syrup in a small saucepan over medium heat.

Step 5. Simmer the berry mixture for 10-12 minutes, stirring occasionally and lightly mashing the berries, until the liquid has reduced to a thick, syrupy glaze.

Step 6. Remove the vegetables from the oven and transfer to a serving platter or individual plates.

Step 7. Drizzle the warm berry reduction over the roasted vegetables and garnish with chopped toasted walnuts and additional fresh thyme before serving.

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Ensure your vegetables are cut into similar sizes so they cook at the same rate.
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For extra creaminess, add a sprinkle of goat cheese or feta on top before serving.
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If berries are too tart, add an extra teaspoon of maple syrup to the glaze.
·
Use a high-quality balsamic vinegar for a smoother, less acidic reduction.

? FAQ

Can I use frozen berries for this recipe?

Yes, frozen wild berries work perfectly. Just simmer them a few minutes longer to allow the extra moisture to evaporate.

What other root vegetables can I use?

Beets, turnips, and rutabagas are excellent alternatives that pair well with the berry glaze.

Is this recipe suitable for a vegan diet?

Yes, this recipe is 100% vegan as it uses maple syrup and plant-based ingredients.

How do I store leftovers?

Store the roasted vegetables and the glaze separately in airtight containers in the fridge for up to 3 days. Reheat the vegetables in the oven to maintain texture.