Monday, June 30, 2008

Balsamic-Honey Roasted Root Vegetables

This week I had a bunch of stuff in my fridge from the CSA (community supported agriculture) program that I really didn't know what to do with: turnips, beets, radishes, carrots, onions and garlic. I found this recipe on the internet and it turned out great. I didn't follow the recipe exactly...just used what I happened to have. I used fresh rosemary from our herb garden - yum!

Balsamic-Honey Roasted Root Vegetables
by What's Cooking? modified by Charity

* 5 large carrots, unpeeled, in 3/4 inch slices
* 1 large yam, 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
* 1 large parsnip, in 3/4 inch slices
* 3 yellow beets, peeled, in 1 x 1 inch cubes
* 8 garlic cloves, peeled
* 3 stalks celery, in 3/4 inch slices
* 2-3 small red potatoes, in 1x1 inch cubes (optional)
* 1/4 cup olive oil
* 1/4 cup balsamic vinegar
* 1/3 cup honey
* 2 teaspoons fresh rosemary, minced
* 1/2 teaspoon salt
* fresh ground black pepper, to taste

1. Preheat oven to 400 degrees.
2. Toss ingredients in a deep baking dish.
3. Roast, uncovered, for approximately 45 minutes or until all vegetables are soft throughout, browned and caramelized. Toss vegetables occassionally.
4. Serve hot or at room temperature.

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