Thursday, October 19, 2006

Balsamic-Honey Roasted Root Vegetables

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.


Gaile said...

ooo, I love roasted veggies, and never thought to add honey. I will definitely try this. Do you know why it says to leave the skin on the garlic?

ByTheBay said...

Garlic roasts better with a thin layer of skin still on - It holds in the moisture and allows it to carmelize without burning or drying out. I squeeze the garlic cloves out of their skin before serving, or allow people to do that for themselves. By the time it's done cooking it's very easy to squeeze the soft, carmelized garlic out like toothpaste from a trube.

Penny said...

yum yum yum!! roasted garlic & honey ? this looks awesome. thank you! wish i had seen it before i planned this shabbos.. i know what i'll be making soon! :)

K Allrich said...

Great minds! I just roasted and posted some veggies, too. I like your addition of honey with the sweet root vegetables.

Karin W. said...
This comment has been removed by the author.
Karin W. said...

Traditionally, root vegetables have been considered low status but they account for three of the seven most important food crops in the world. Thanks to interesting new ways to prepare them they are very popular, nowadays, in Sweden. This recipe is similar to my son´s roasted root vegetables. He even mix in some Chinese soy together with the balsamic vinegar.

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