Balsamic & Rosemary Honey Roasted Root Vegetables

April 6th, 2012 § 0 comments

Serves 6

This is an amazingly “winter fresh” tasting dish! Cut and peel the roots according to your own preference and mix and match vegetables according to your local farmers and tastes!


1 medium potato
1 rutabaga
1 turnip
1 orange beet
1 red beet
1 carrot
1 shallot
1 medium red onion
5 cloves garlic
Olive oil
Cracked black pepper
Balsamic & Rosemary Honey (recipe follows, should be made ahead or while vegetables are roasting)


Preheat the oven to 375°F. Chop the root vegetables, onion and garlic to the size of your choice, making sure they are consistent in size in order for them to cook properly and evenly. Toss together with olive oil, salt and pepper. Place in the oven on a baking sheet and roast for about 20 minutes (may take 30 minutes for larger pieces). Remove from the oven, place vegetables in a bowl and toss together with the Balsamic Rosemary Honey. Return vegetables to the baking sheet and place back in the oven, turning up the temperature between at 400. Roast until vegetables are caramelized and beginning to brown.

Balsamic Rosemary Honey


½ cup balsamic vinegar
¼ cup honey
1 tablespoon fresh rosemary, chopped fine
1 teaspoon cracked black pepper
½ teaspoon salt
1 tablespoon walnuts, chopped fine (optional)


Whisk together all ingredients and let stand for at least 30 minutes before using.

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