Our Roasted Garlic and Sweet Onion Jam is an amazingly flavorful condiment on baked or roasted chicken, pork tenderloin, steak, burgers, fish, and even on flatbread. However, I really enjoy this jam over baked root vegetables.
So, for the recipe – Select your favorite root veggies: potatoes (any and all varieties and colors), carrots, parsnips, turnips, butternut or acorn squash,etc. You can even add onions and mushrooms. Cut your vegetables into pieces about one inch in size. You will want to peel your squash and onion, but the other veggies can go with their skins if you don’t mind eating the skins. Of course, this recipe also works with all of the vegetables peeled. Put your veggies on a sheet pan covered in foil, toss with a little olive oil, salt and pepper. Bake in a 375 degree oven for approximately 1 hour, or until the veggies are soft and tender. Put your veggies in a bowl and toss with Jams by Kim Roasted Garlic and Sweet Onion Jam – approximately 1-2 tablespoons per pound of veggies. Serve immediately and enjoy! I first made this dish for Thanksgiving Dinner a few years back and it was a big hit with my family and friends.
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