Balsamic-Honey Roasted Root Vegetables

"This is an easy, inexpensive, stress-free recipe even a beginning cook could whip together. Perfect for fall and winter. This dish is usually served hot, but is also very tasty cold, either by itself or mixed in with spring greens and a balsamic or "goddess" dressing. You can easily substitute other root vegetables if you don't have these on hand - Try celery root, baking potatoes, red beets, etc."
 
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photo by KellyMae photo by KellyMae
photo by KellyMae
photo by Whats Cooking photo by Whats Cooking
photo by Whats Cooking photo by Whats Cooking
Ready In:
1hr 5mins
Ingredients:
16
Serves:
10
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ingredients

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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

  1. this was really good but next time I will disregard cooking time and temp--just put oven at 400 and roast for about an hour (or longer if necessary) . Otherwise you'll be there all day! toss veggies occasionally and watch for burning!
     
  2. Tasty, tasty! I used only what I had on hand---red beets, sweet potato, and parsnips---and subbed agave for honey. Beautiful color and texture! Excellent side for an otherwise "beige" meal---I served this with chicken loaf and pasta with Alfredo sauce. Mmm!
     
  3. Made this a day ahead, then heated it up as part of our Thanksgiving dinner. I did not have beets, yellow or red, and used extra parsnips. This was very tasty and I would make it again.
     
  4. 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
     
  5. Was ok. I sliced the beets & carrots smaller than suggested, but it still took about 1hr 30min to cook. The flavoring was nice.
     
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Tweaks

  1. Tasty, tasty! I used only what I had on hand---red beets, sweet potato, and parsnips---and subbed agave for honey. Beautiful color and texture! Excellent side for an otherwise "beige" meal---I served this with chicken loaf and pasta with Alfredo sauce. Mmm!
     
  2. Oven roasting brings out so much more flavor to veggies! I omitted the rutabaga and turnips and used 8 large red beets, also I used fresh garlic instead of garlic powder, it was still so delicious! I love the combination of flavors in the balsamic/honey mixture, thanks for sharing!...Kitten:)
     

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.
 
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