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Roasted Vegetables with Candied Apricots

The sweet and savory combination of roasted vegetables paired with candied apricots creates a dish that is both elegant and flavorful. This recipe showcases the perfect blend of earthy, slightly charred flavors from the roasted vegetables and the succulent sweetness of the candied apricots. The textures also complement each other beautifully, with the tender, caramelized vegetables giving way to the chewy, sugary apricots.

A Match Made in Heaven

This recipe is perfect for a dinner party or special occasion because it offers a unique flavor profile that will impress even the most discerning palates. The roasted vegetables can be made ahead of time and reheated, making it easy to prepare for a large group. Meanwhile, the candied apricots add a pop of color and sweetness to the dish, balancing out the earthy flavors of the vegetables.

Ingredients​

  • 2 tablespoons olive oil
  • 1 large onion, peeled and chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 2 medium Brussels sprouts, trimmed and halved
  • 1 red bell pepper, seeded and sliced
  • Salt and pepper to taste
  • 1 cup apricots, fresh or dried
  • 1/4 cup granulated sugar

Instructions​

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, toss together the chopped onion, minced garlic, sliced carrots, Brussels sprouts, and red bell pepper.
  3. Drizzle the olive oil over the vegetables and sprinkle with salt and pepper. Toss to coat evenly.
  4. Spread the vegetables out in a single layer on a baking sheet.
  5. Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and lightly browned.

Candying the Apricots

  1. In a small saucepan, combine the fresh or dried apricots and granulated sugar.
  2. Add a tablespoon of water to the saucepan and bring the mixture to a boil over medium heat.
  3. Reduce the heat to low and simmer for 10-15 minutes or until the apricots are tender and coated in a sticky syrup.

To serve, divide the roasted vegetables among individual plates and top each serving with a few candied apricots. The sweetness of the apricots pairs perfectly with the earthy flavors of the roasted vegetables, making this dish a true showstopper.