Cranberry Vanilla Bean Roasted Root Vegetables
Cranberry Vanilla Bean Roasted Root Vegetables
Yield: 12 servings
2 cups cranberry juice
1 cup dried cranberries
1 vanilla bean, split lengthwise and seeds scraped
1 pound butter, softened
8 carrots, peeled and oblique cut
4 parsnips, peeled and oblique cut
1 pound Brussels sprouts, halved
Sea salt to taste
Fresh cracked black pepper to taste
Procedure:
1). Preheat the oven to 450 degrees. In a medium size saucepan, bring the cranberry juice to a boil. When the juice reaches a boil, add the dried cranberries, vanilla bean seeds, and vanilla bean pod and reduce the heat to a simmer. Simmer the cranberries for five minutes and then remove the pan from the heat. Allow the cranberries to rehydrate in the hot liquid for 30 minutes before proceeding.
2). When the cranberries are finished rehydrating, remove the vanilla bean pod and discard. Transfer the contents of the pan to a blender and puree until smooth.
3). In a medium size mixing bowl, fold together the softened butter and the cranberry puree until thoroughly combined.
4). In a large mixing bowl, toss each vegetable (keep the carrots, parsnips, and Brussels sprouts all separate) with the cranberry vanilla bean butter until coated, season each to taste with sea salt and fresh cracked black pepper, and transfer each vegetable onto its own sheet pan. All of the seasoned carrots should be on one pan, all of the seasoned parsnips on another pan, and all of the Brussels sprouts on another pan.
5). Roast the vegetables until they are al dente and begin to caramelize.
6). Remove the roasted vegetables from the oven, coat them with extra cranberry vanilla bean butter, season them with additional sea salt and cracked black pepper if necessary, and serve.