This is an easy side dish using ingredients that are bountiful in fall and winter but available all year round in most regions of the U.S. Of all the recipes I've posted on RecipeZaar, this is the one that's been bookmarked the most. It features one of my favorite flavor combinations: Roast garlic, fresh rosemary and honey. All measurements are approximate and substitutions can easily be made. Try switching out different root vegetables, using whatever you have in your fridge or can find at the farmer's market - I once successfully made this dish with just white potatoes and carrots. No obsessive measuring is necessary, which is great for us lazy cooks. I usually serve this dish hot but is also very tasty at room temperature, either solo or mixed in with spring greens and a balsamic vinaigrette or gluten-free "goddess" (tahini and lemon based) dressing.
Balsamic-Honey Roasted Root Vegetables
5 carrots, unpeeled, in 3/4 inch slices
1 large yam / sweet potato, 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
3 stalks celery, in 3/4 inch slices
1 large parsnip, in 3/4 inch slices
3 yellow beets, peeled, in 1 x 1 inch cubes
6 garlic cloves, unpeeled
2-3 small boiling potatoes, in 1x1 inch cubes (Yukon or New varieties)
1/4 cup olive oil
1/4 cup balsamic vinegar
1/3 cup honey
1 teaspoon fresh rosemary, minced
1/2 teaspoon salt
Fresh ground black pepper, to taste
Preheat oven to 375 F degrees.
Cut the bottom 1/4 inch of each garlic clove off but do not peel cloves.
Toss ingredients in a large, deep baking dish or roasting pan.
Roast, uncovered, for approximately 30 minutes or until all vegetables are soft throughout. Toss vegetables and turn heat up to 400 F degrees. Roast until vegetables are browned and caramelized (15-20 minutes).
Serve hot or at room temperature. Makes about 8 servings.