Ingredients for Balsamic Honey Roasted Root Vegetables
- 1 lb carrots
- 0 yam
- 0 rutabaga
- 0 turnips
- 1 lb parsnips
- 0 yellow beets
- 4 cloves garlic
- 0 celery
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 0 garlic powder
- 0 fresh rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 0 boiling potatoes
- 1 lb sweet potatoes
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How to Make Balsamic Honey Roasted Root Vegetables
- Preheat oven to 375°F (190°C).
- Trim the bottom 1/4 inch off each garlic clove (about 4 cloves), but do not peel.
- In a large bowl, combine 1 lb carrots (peeled and chopped), 1 lb parsnips (peeled and chopped), 1 lb sweet potatoes (peeled and chopped), 4 cloves garlic (trimmed, not peeled), 2 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper.
- Transfer the vegetables to a large, deep baking dish.
- Roast, uncovered, for 30 minutes.
- Remove from oven, gently toss the vegetables, and increase oven temperature to 400°F (200°C).
- Continue roasting for another 20-25 minutes, or until the vegetables are tender, browned, and caramelized. They should be easily pierced with a fork.
- Serve hot or at room temperature. Delicious on its own or as a vibrant addition to salads.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
80g
Fat
4g
Carbs
11g
