Roasted Root Vegetables With Honey Balsamic Vinegar And Fresh Goat Cheese Food

BALSAMIC-HONEY ROASTED ROOT VEGETABLES

Balsamic-Honey Roasted Root Vegetables image

This is an easy, inexpensive, stress-free recipe even a beginning cook could whip together. Perfect for fall and winter. This dish is usually served hot, but is also very tasty cold, either by itself or mixed in with spring greens and a balsamic or "goddess" dressing. You can easily substitute other root vegetables if you don't have these on hand - Try celery root, baking potatoes, red beets, etc.

Provided by Whats Cooking

Categories Yam/Sweet Potato

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

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
6 garlic cloves, unpeeled
3 stalks celery, in 3/4 inch slices
1/4 cup olive oil
1/4 cup balsamic vinegar
1/3 cup honey
1 teaspoon garlic powder
2 teaspoons fresh rosemary, minced
1/2 teaspoon salt
fresh ground black pepper, to taste
2 -3 small boiling potatoes, in 1x1 inch cubes (Yukon or New varieties) (optional)

Steps:

Preheat oven to 375 degrees.
Cut the bottom 1/4 inch of each garlic clove off but do not peel cloves.
Toss ingredients in a deep baking dish.
Roast, uncovered, for approximately 30 minutes or until all vegetables are soft throughout.
Toss vegetables and turn heat up to 400 degrees. Roast until vegetables are browned and caramelized (15-20 minutes).
Serve hot or at room temperature.

Nutrition Facts : Calories 195, Fat 5.8, SaturatedFat 0.8, Sodium 223, Carbohydrate 35, Fiber 6, Sugar 20.2, Protein 2.9

HONEY AND BALSAMIC GLAZED ROASTED ROOT VEGETABLES

Honey and Balsamic Glazed Roasted Root Vegetables image

Perfectly glazed sweet root vegetables are served with a sprinkling of goat cheese for a delicious and easy side dish!

Provided by Pam Greer

Categories Side Dish

Time 1h

Number Of Ingredients 10

Ingredients

1/2 pound carrots (peeled, halved or cut into chunks, )
1/2 pound beets (peeled and quartered)
1/2 pound turnips (peeled and quartered)
1/2 pound parsnips (peeled, halved or cut into chunks,)
1 red onion (peeled and quartered)
1/4 cup extra virgin olive oil
salt and black pepper
1/4 cup honey
1/4 cup balsamic vinegar
4 ounces goat cheese

Steps:

Preheat oven to 350. Line a baking sheet with parchment paper or aluminum foil.
Place vegetables in a bowl and toss with the olive oil and salt and pepper to taste.
Spread the vegetables out in a single layer and roast for 25 minutes.
While vegetables are roasting, whisk together the honey and balsamic vinegar in a small bowl.
Remove the vegetables from the oven, drizzle with the honey vinegar mixture and toss to coat. Return them to the oven and bake for 20 more minutes.
Serve with the goat cheese sprinkled on top.

Nutrition Facts : Calories 390 kcal, Carbohydrate 47 g, Protein 8 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 237 mg, Fiber 7 g, Sugar 33 g, ServingSize 1 serving