Balsamic-Honey Roasted Root Vegetables
photo by KellyMae
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 5 large carrots, unpeeled, in 3/4 inch slices
- 1 large yam, peeled, in 1 x 1 inch cubes
- 1 large rutabaga, peeled, in 1 x 1 inch cubes
- 4 turnips, peeled, in 1 x 1 inch cubes
- 1 large parsnip, in 3/4 inch slices
- 3 yellow beets, peeled, in 1 x 1 inch cubes
- 6 garlic cloves, unpeeled
- 3 stalks celery, in 3/4 inch slices
- 1⁄4 cup olive oil
- 1⁄4 cup balsamic vinegar
- 1⁄3 cup honey
- 1 teaspoon garlic powder
- 2 teaspoons fresh rosemary, minced
- 1⁄2 teaspoon salt
- fresh ground black pepper, to taste
- 2 -3 small boiling potatoes, in 1x1 inch cubes (Yukon or New varieties) (optional)
directions
- Preheat oven to 375 degrees.
- Cut the bottom 1/4 inch of each garlic clove off but do not peel cloves.
- Toss ingredients in a deep baking dish.
- Roast, uncovered, for approximately 30 minutes or until all vegetables are soft throughout.
- Toss vegetables and turn heat up to 400 degrees. Roast until vegetables are browned and caramelized (15-20 minutes).
- Serve hot or at room temperature.
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Reviews
-
This recipe rocks! The first time I made this recipe I went to the local market and got an array of root vegetables in a rainbow of colors it was beautiful. Used whole heads of garlic in the dish to roast them as well. The balsamic and honey make a wonderful carmelized glaze on the veggies (if you remember to mix up once in awhile). Great break from boring potatoes
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Tweaks
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.