• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 8
    OK

    Balsamic Root Vegetables

    Add a dish of deep jewel-toned vegetables to your holiday table with these balsamic roasted beauties. Potatoescarrotsparsnips, and beets, are roasted then tossed with a silky balsamic vinegar syrup. 


    Ingredients
    2
    tablespoons
    Olive Oil
    2
    tablespoons
    butter
    2
    medium sweet potatoes, peeled and cubed
    4
    parsnips, peeled
    3
    carrots, peeled
    1
    golden beet, peeled
    1
    cup
    baby purple potatoes
    3
    small Yukon Gold potatoes
    1/4
    cup
    balsamic vinegar
    4
    cloves
    garlic, skin on
    1
    teaspoon
    each salt and black pepper
    Directions
    Preheat oven to 400 F.
    In a large dutch oven on medium heat add olive oil and butter.
    While butter is melting, half parsnips lengthwise and cut out woody core. Discard cores. Halve remaining parsnips and set aside.
    Halve carrots lengthwise, then cut in half. Cut beet and remaining potatoes into similar sized cubes as the sweet potatoes.
    Add vegetables to pot and stir to coat evenly. Pour vinegar and toss again to coat.
    Toss in garlic cloves, stir, cover and transfer dutch oven to oven. Bake for 30 minutes, stirring once after 15 minutes.
    Remove garlic from vegetables and squeeze out of skins. Then return peeled garlic cloves to dutch oven. Add salt and pepper and stir to combine. Garnish with fresh chopped cilantro.

    The base number of servings for this recipe is 8
    OK

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