Blackberry Turk’y Roast
Makes 6 servings
what you’ll need:
1 pound small shallots, trimmed and peeled
1 pound fingerling potatoes
3 tablespoons preferred vegetable oil, divided
½ teaspoon fine sea salt
¼ teaspoon black pepper
4 sprigs fresh thyme
Ⓡ Veggie Roast, thawed
1 cup balsamic vinegar
1 cup frozen blackberries
½ cup maple syrup
how to make:
1. Preheat oven to 350℉.
2. In a Dutch oven or deep baking dish with a lid toss together shallots, potatoes, 2
tablespoons oil, salt, pepper, and thyme. Place roast on top of vegetables and brush with
remaining 1 tablespoon oil. Cover and bake 1 hour 15 minutes.
3. Meanwhile in a medium saucepan combine vinegar, blackberries, and maple syrup. Bring
to a boil, then reduce heat to medium-low to simmer until reduced by about half. It
should be syrupy. Strain out blackberries.
4. Uncover roast and brush generously with glaze. Return to oven for 10-15 minutes or until
glaze is dry and shiny.
5. Serve roast sliced with vegetables and remaining glaze.