Honey and Balsamic Glazed Root Vegetables
Recipe adapted from Epicurious.com.
This is an easy, delicious side dish to accompany any fall meal.
Prep Time
15 minutes
Cook Time
45 minutes
Yield
4 Servings
Ingredients
1⁄2 pound beet (medium, peeled and cut into eighths)
1⁄2 pound turnip (medium, peeled, halved and sliced thick)
1⁄2 pound parsnip (medium, peeled, halved and quartered)
3 shallot (cut in half through the stem end)
1⁄4 cup olive oil, extra virgin
1⁄4 cup honey (softened, if necessary)
1⁄4 cup balsamic vinegar
4 ounces cheese, goat
salt (to taste)
black pepper (to taste)
Instructions
Preheat oven to 350 degrees F. Chop vegetables and toss them in the olive oil, salt, and pepper. Line a baking sheet with aluminum foil and pour vegetables onto it in a single layer. Roast them for 25 minutes.
In a small bowl, whisk together warmed honey and vinegar. Take the vegetables out of the oven, pour the honey-vinegar mixture over them, and toss to make sure they are all coated. Return the pan to the oven and cook for about 20 more minutes (until the vegetables are tender and caramelized.)
Let cool slightly and serve with crumbled goat cheese.