Hiiiiii there! I have been so MIA on here lately, I swear I have been thinking about blogging and thinking up some fun new posts, but life’s been busy and I haven’t had time to document and share with you…and sometimes I forget that in order to write a blog post I need to take more pics (amateur over here). 😉
Any-who, last week I had a few nights by myself while Eric was away in Seattle and I binged on The Bachelorette, finished up season 5 of GIRLS and made this Spiced Apricot Glaze Vegetable dish for myself! I wanted to make a big batch of food for dinner so I’d only have to cook one night while Eric was gone and enjoy some easy leftovers. I’d been craving brussel sprouts and bought a sweet potato to go along with them and after perusing my spice cabinet, I landed on making these Spiced Apricot Glazed Roasted Vegetables. They couldn’t have been easier to make; a little wash, chop, roast, mix, roast again and it was dinner time.
And we begin…into the oven these went for some roasting. I love these colors together.Here we’ve got apricot preserves that my mom sent me as a gift, dijon mustard, indian curry, cumin and some garlic salt. We basically eat everything with garlic salt in this house 🙂 After roasting for awhile the veggies got a good brushing of the glaze, then back in the oven for some caramelizing time. Don’t forget to get the glaze on every bit of these veggies. My favorite of roasting brussel sprouts is eating all the leaves that have come loose that get nice and crunchy like little leafy chips hot out of the oven, and these had tons of flavor, so of course they were gone in like 10 seconds. 🙂
The finished result, browned bits loaded with sweet and spiced flavors. Served them up with some chicken sausage, for a simple and satisfying meal. It was a little bit of this and a little bit of that for this dish, but the outcome was mouth wateringly good. After I ate dinner that night I couldn’t wait to eat leftovers the next day! If you’re looking for something to spice up your veggie game this recipe is my recommendation.
Spiced Apricot Glaze Roasted Vegetables
Makes 4 side servings
15-20 brussel sprouts
1 medium-large sweet potato or yam
1 tablespoon olive oil
sprinkle of salt
Spiced Apricot Glaze
½ cup apricot preserves
¼ cup dijon mustard
½ teaspoon garlic salt
½ teaspoon ground cumin
½ teaspoon indian hot curry powder
Preheat oven to 400º F.
For the roasted vegetables
Line a baking sheet with aluminum foil, giving it a light spray of cooking oil and set aside. Wash the brussel sprouts and cut off the brown ends. Wash the sweet potato, peel and chop into apprx. 1 inch sized cubes. Place the washed and cut veggies onto the prepared baking sheet, drizzle the vegetables with olive oil and a sprinkle of salt. Toss to coat the vegetables, and spread out evenly across the pan. Place the sheet into the oven and roast for 25-30 minutes. Half way through shake the pan or lightly toss to brown the vegetables evenly.
For the Spiced Apricot Glaze
While the vegetables are roasting, in a medium size mixing bowl add the apricot preserves, dijon, garlic salt, cumin and curry powder. Stir until they are thoroughly combined.
After the vegetables have roasted for 25-30 minutes, take the pan out of the oven and brush the vegetables with the glaze, making sure to get the glaze on everything, even the strayed brussel sprout leaves. Lightly toss to make sure all of the vegetables get a coating of glaze and pop back into the oven for an additional 8-10 minutes to brown and caramelize. Once the browning and caramelizing is done, remove from the oven and serve immediately.
Notes: You’ll have some extra glaze leftover that can be used as a dip for the veggies or chicken. You could also double the amount of veggies and use up all the glaze in one batch.