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Prune Juice Glaze for Roasted Vegetables Recipe

American · Condiment · 20 min total

This sweet and tangy glaze, made from prune juice and balsamic vinegar, caramelizes beautifully on roasted vegetables, adding depth and a glossy finish.

Ingredients

• 1 cup prune juice
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a small saucepan, combine prune juice, balsamic vinegar, honey, Dijon mustard, thyme, salt, and pepper.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Reduce heat to low and let simmer gently for 10-15 minutes, until the glaze thickens and reduces by about half.
4. Remove from heat and let cool slightly. The glaze will continue to thicken as it cools.
5. Brush or drizzle over roasted vegetables during the last 10 minutes of roasting.

Tips

• Store leftover glaze in an airtight container in the refrigerator for up to 2 weeks.
• This glaze also works well brushed on grilled tofu or chicken.
• For a spicier version, add a pinch of red pepper flakes.

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