Prep 15 mins
Cook 55 mins
From Andrea Chesman's 'Recipes from the Root Cellar'. Be sure the vegetables are cut uniform size for even roasting. We tested red beets, small heirloom potatoes (unknown variety), carrots and parsnips all from our CSA box for this recipe.
- 2 carrots, peeled and cut into 3/4 inch cubes
- 1 large rutabaga, peeled and cut into 3/4 inch cubes
- 1 large beet, peeled and cut into 3/4 inch cubes
- 1 yellow onion, halved and slivered
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 tablespoons aged balsamic vinegar
- 3 tablespoons maple syrup (reduced slightly from 1/4 cup)
- salt, to taste
- cracked black pepper, to taste
- Preheat oven to 450 degrees.
- Lightly oil a large baking sheet or shallow roasting pan.
- Place the root vegetables in the pan.
- Drizzle the olive oil over the vegetables then season with salt and pepper and tossing gently to coat; spreading the vegetables into a single layer.
- Roast for about 45 minutes, stirring and shaking the pan occasionally for even cooking. Cook until lightly browned and just this side of tender.
- Sauce: Meanwhile, gently heat the butter and melt. Stir in the balsamic vinegar and maple syrup.
- Pour the sauce over the vegetables the [final*]10 minutes of roasting. Cook the vegetable mixture until tender and the sauce has started to caramelize.
- Use a metal spatula to toss and turn the vegetables making sure they are well coated with the sauce.
- Serve hot. Pass the salt and pepper shakers.
- The sauce was **delicious** spooned over brown rice!