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Roasted Vegetables with Caramelized Glaze

8 small red potatoes
4 small parsnips (or use fennel if in season)
1 bunch(12) small carrots
1 bunch small beets
1/2 lb. button mushrooms
2 red bell peppers
2 tbsp.unsalted butter
2 tbsp.extra virgin olive oil
2 tbsp. white wine
2 tbsp. thin soy sauce
2 tbsp. balsamic vinegar
1 tbsp. light brown sugar
1/4 tsp. freshly ground black pepper
2 cloves garlic,minced
1 tbsp. finely minced fresh ginger
2 tbsp. chopped fresh herbs (cilantro, basil, chives, rosemary, tarragon)

Preheat oven to 400F. Scrub potatoes. Peel parsnips and carrots.
Scrub the beets. Wipe mushrooms with a damp paper towel. Stem and
seed the bell peppers, then cut into 1 inch cubes. Place all the
vegetables in a large mixing bowl. Line a shallow roasting pan with
foil and spray foil with non stick cooking spray.

In a small saucepan, combine all of the remaining ingredients.
Place the saucepan over medium heat and bring to a low simmer. Pour
the sauce over the vegetables to coat evenly, then lay the vegetables
on the roasting pan.

Roast vegetables until they become tender, about 1 hour, turning
them over and brushing on more sauce every 15 minutes. Transfer
the vegetables to 4 heated dinner plates and serve at once. Serves
4 as a side dish.

Notes: I have used all sorts of vegetables with this. Fennel is
really good this way-if you like the anise flavor.


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