Servings: 8-10 serving(s)
Prep time: 5 minutes
Total time: 10 minutes
Cooking time: 5 minutes
This magical molasses sauce is the best way I know to add oomph to winter vegetables. It has a wonderfully rich flavour — sweet and buttery with a little tanginess from cider vinegar. Ready in 10 minutes.
This five-ingredient sauce is more versatile than you could imagine.
Brush it on winter squash before baking, drizzle over onions before roasting or toss with cooked beets. It’s great on roasted sweet potatoes too. When you have this sauce on hand you’ll find that it’s more versatile than you could imagine. I even love it drizzled over this apple tart recipe. (It would be great over biscuits, or gingerbread, on ice cream…)
Don’t take my word for it. I received this enthusiastic email from a happy cook:
“Thanks for this sauce recipe! I’ve used it twice already; once on a mixture of root veggies tossed in the sauce to coat and baked, and then brushed on squash pieces and baked. Both times a big hit!! This will be one of my go to’s for the future … However, I was out of cider vinegar so I substituted red wine vinegar instead. 😊”
A good sauce makes meal planning easier.
Cooking a chicken or a roast can be the easy part of a meal. Deciding what vegetables to serve alongside can be more difficult so having a simple sauce that goes with just about everything can make your vegetable decisions a whole lot easier.
Let vegetables be the star of your meal. With this simple sauce you can turn ordinary fall/winter vegetables into something extra special, with little effort.
Magical molasses sauce will keep for three weeks in the fridge. Warm before using.
Magical Molasses Sauce
- 1/4 cup butter
- 1/4 cup Crosby’s Fancy Molasses
- 2 Tbsp. cider vinegar
- Pinch of salt
- Freshly ground black pepper to taste
- Combine ingredients in a saucepan and warm over medium heat, stirring from time to time.
- Bring to a simmer and cook for five minutes.
Squash: Slice squash or peel and cube it. Place on a parchment-lined baking sheet and brush with sauce (toss sauce with cubed squash). Bake at 350 F for 15 minutes. Flip, brush with more sauce and cook until tender.
Onions: Quarter onions and place on a lightly oiled, parchment-lined baking sheet. Brush with sauce and bake at 350 F until sift and caramelized.
Sweet potato: Slice cross-wise into medallions and bake according to squash instructions above.
One more thing…
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