Roasted Roots over Polenta with Maple Balsamic Reduction

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Roasted Roots over freshly-ground Herbed Polenta, Maple Balsamic Reduction<br /><br />
The Veggies: Beets; Parsnips; Rosemary (Vanguarden Farm, Dover, MA) <br /><br />
Grain: Flint Corn [Vanguarden Farm, Dover, MA]<br />
Legume: Great Northern Beans [Baer’s Best Beans, S. Berwick, ME]<br /><br />
Sauce: Maple Syrup [Forest Farm, Tamworth, NH]; Balsamic Vinegar<br /><br />
Vegan<br /><br />
Gluten-Free<br /><br />
Tools Needed: Oven, Baking sheet; Cooktop; pot<br /><br />
Ready In: 30 min.
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