Spice up your winter vegetables. This recipe offers roasted parsnip and sweet potato, glazed with aigre-doux sauce. The sauce is simple – reduce down a mix of honey, vinegar a little salt and some chile.
The combination of slightly charred edges on the crisp roasted vegetables and the sauce is a smoky, sweet and sour flavour with flecks of chilli heat that makes this a nice side dish for a simply flavoured main course. Leftovers will also be great chopped up and mixed into winter grain salads.
Aigre Doux is a French sauce based on the flavours of sweet and sour. At its simplest, it is a mixture of vinegar and sugar – reduced to a syrupy thickness by simmering it gently. We added some spice with chilli flakes and slices of fresh green chilli.
Parsnips are a hardy vegetable, the staple of many a Winter meal. You don’t want to lose the subtleties of its flavour so we suggest brushing the hot roasted vegetables with the sauce just before serving.
- 2 large parsnips cut lengthwise into 6 wedges
- 2 sweet potatoes cut lengthwise into half inch (1.25cm) thick wedges
- 2 tablespoons olive oil
- Sea salt
- Black Pepper
- 120ml (half cup) red wine vinegar
- 60ml (quarter cup) balsamic vinegar
- 80ml (1/3 cup) honey
- 1 teaspoon red pepper flakes
- 1 green chilli deseeded and sliced
- Preheat oven to 200DegC (400DegF)
- Bring a pan of water to the boil. Add a little salt and boil the parsnips for 4 minutes then drain and allow the steam to evaporate off and drain the excess water.
- Arrange the parsnips with the sweet potato on a baking sheet.
- Drizzle with a little olive oil and scatter some sea salt and freshly ground pepper over the vegetables.
- Roast the vegetables until they are tender and browning at the edges - around 25 to 35 minutes.
- Meanwhile pour the vinegars and honey into a small saucepan, add the chile flakes and a pinch of salt and bring to the boil. Reduce to medium heat and simmer for 15 minutes or until the mixture thickens and is syrupy. You may need to increase the heat as the water evaporates off as the increase in sugar concentration will raise the boiling point.
- As you take the sauce off the heat tip the sliced green chiles into the mixture.
- When the vegetables are cooked brush with the warm Aigre Doux sauce.
These make a great side for winter roasts. More ideas for parsnips here:
Sarah’s Smoky cheese and Parsnip mash
Helen’s baked rice and egg pots with roasted vegetables
Mediterranean Roasted vegetables from Fab food 4 all
Choclette’s Parsnip and walnut chocolate chip cake