Peach Glazed Roasted Vegetables

The excellent match for sweet carrots, earthy sweet potatoes, and savory onions. The vinegar cuts through the density of the root vegetables, while the peach and sugar caramelize beautifully in the oven's high heat.

• Chop: Cut your carrots, sweet potatoes, and onions into uniform, bite-sized pieces so they cook evenly.
• Season: Toss them generously with olive oil, salt, and black pepper.
• Bake: Spread them in a single layer on a baking sheet. Roast at 400°F (200°C) for 20 to 25 minutes until they are mostly tender and starting to brown around the edges.

• Mix: While the vegetables roast, whisk 3 tablespoons of your shrub with 1 tablespoon of melted butter or olive oil.
• Coat: Pull the baking sheet out of the oven. Pour the shrub mixture directly over the hot vegetables and toss them well to coat every piece.
• Finish: Return the pan to the oven for another 5 to 7 minutes. The shrub will reduce into a sticky, glossy glaze, and the natural sugars will caramelize without burning.

✨ Elevated: Try adding these complementary ingredients right after the final bake:

• Fresh Herbs: Toss with chopped fresh cilantro, mint, or thyme to cut through the sweetness.
• Toasted Nuts: Scatter toasted pecans or pumpkin seeds over the top for a crunchy contrast.
• Salty Cheese: Crumble goat cheese or feta over the warm vegetables; the creamy, salty pairs beautifully with the sweet-spicy peach glaze.