Roasted Vegetables with a California Prune Glaze

Makes: 4-6 peoplePrep Time: 15 minutesCook Time: 1 hour 10 minutes


  • 3 sweet potatoes - peeled and cut into chunks
  • 4 carrots - peeled and cut in half lengthways
  • 2 parsnips - peeled and cut into quarters lengthways
  • 2 red onions - peeled and cut into quarters
  • 50ml olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 3g rosemary
  • 3g thyme
  • 4 sage leaves
  • 100g California Prunes - 50g chopped (to scatter) and 50g for glaze
  • 50ml boiling water
  • 60ml balsamic vinegar
  • 50g almonds


  1. Place all the vegetables into a large roasting tray, drizzle with olive oil and season with salt, pepper and the herbs.
  2. Cook the vegetables in a pre-heated oven 160°C  for 1 hour.
  3. Meanwhile blend 1/2 of the California Prunes with the water and balsamic vinegar.
  4. When the vegetables are roasted pour over the glaze and stir together, making sure everything is coated
  5. Scatter over the remaining California Prunes and almonds
  6. Return the tray to the oven for a further 10 minutes, then serve


Peter Sidwell

Peter Sidwell

Peter is the UK Brand Ambassador for California Prunes Innovation Chef, Baker and Author, Peter works from his new innovation centre in England's beautiful Lake District National Park