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- Root vegetables
- Sweet potato
An excellent way to cook root vegetables. Serve as a side dish.
9 people made this
- 5 small turnips, peeled and cut into 2.5cm dice
- 5 carrots, peeled and cut into 2.5cm dice
- 2 parsnips, peeled and cut into 2.5cm dice
- 2 sweet potatoes, peeled and cut into 2.5cm dice
- 2 teaspoons caster sugar
- 4 tablespoons balsamic vinegar
- salt and ground black pepper to taste
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Spread the turnips, carrots, parsnips and sweet potatoes in a single layer into the bottom of a large frying pan.
- Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar.
- Place the frying pan over medium-high heat; bring the liquid to the boil.
- Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.
Reviews & ratingsAverage global rating:(8)
Reviews in English (6)
We LOVE this recipe. I don't even like turnips or parsnips but my husband does. So we decided to try it and the only thing we did different is used honey instead of sugar. Came out perfect and very tasty too! Yummy!-22 Jan 2011
The liquid never really turned into a glaze. I took liberties with the veggies that I used... could it really be because I didn't use potatoes it didn't thicken due to the lack of starch? I don't know, but it wasn't a success.-02 Oct 2010
Balsamic Roasted Root Vegtables
Balsamic Roasted Root Vegetables with cumin and oregano make for an excellent healthy side dish loaded with antioxidants and Vitamins. This immunity-boosting dish goes well alongside virtually any main entrée.
On a food blog called, The Roasted Root, you would think there would be at least one recipe for&hellipoh&hellipI don&rsquot know&helliproasted roots.
There have been roots, there have been roasted veggies, but the roasted root-only recipe is making its debut. Boo for my tardiness, hoorah for a great healthy recipe.
First item of business: roots. Roots are extremely high in nutrients, which is one reason I am drawn to them. Being the proud sweet toothed, eat-my-emotions woman that I am, another reason I love roots is most of them are very usable in baked recipes.
You can banana bread them you can muffin them you can pie them you can cake them. If there&rsquos a vegetable variety you should do, do roots. What are root vegetables, you ask? Carrots, beets, rutabagas, kohlrabi, celeriac, turnips, parsnips, sweet potato, yam, ginger. And more.
Second item of business: roasting. This is where we break it down. Roasting is smart because it brings out the flavor in vegetables that people think vegetables lack. If you want your child to like vegetables, roast the vegetables. There are some basics I can relay to you about roasting vegetables.
Roasted Root Vegetables with Balsamic Glaze
Truthfully, I’ve never been a big fan of the very traditional Thanksgiving sides. Okay, I’ve always loved stuffing. But heavy mashed potatoes and super-sweet potato casseroles just didn’t do it for me. I gravitated toward the simple pea and carrot dishes until I discovered the magic of roasted root vegetables.
This recipe with photo for Balsamic-Glazed Roasted Root Vegetables was shared with us by Circulon Gourmet Cookware.
This melange of roasted root vegetables contains an array of fall favorites, from sweet potatoes to parsnips. There’s even some lovely winter squash thrown in to really mix things up. I typically roast vegetables uncovered, but have heard that the covered method in this recipe works quite well for making each bite tender throughout.
The instructions below don’t include a salt quantity, which is usually a big recipe pet peeve of mine. However, the vegetables you use may vary a bit in size, and roasted root vegetables really are quite easy to season. Just grab your fine sea salt shaker, and sprinkle on enough to lightly coat each piece. I would err on the side of less and not more, though, as you can add a sprinkle or two after they emerge from the oven.
Ingredients to Make Roasted Root Veggies
- Balsamic Vinegar - so rich and sweet.
- Goat Cheese.
- Honey - I try to use a local honey to support local beekeepers.
- Onion - I like red onions, I think they are sweeter than white or brown. Can use shallots.
- Root Vegetables - I used beets, parsnips and carrots. You can use your favorite root vegetables, you just want to total about 2 pounds of vegetables.
- Olive Oil.
- Salt and Pepper.
My cookbook, Paleo Power Bowls , is now available! CLICK HERE to check it out. Thank you for your support!
If you make these balsamic roasted vegetables with bacon, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
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- 5 orange carrots, sliced horizontally or cut lengthwise
- 5 multi colored carrots (purple or white), sliced horizontally or cut lengthwise
- 2 cups red onions cut into 1/2 inch slices
- 2 red beets, peeled and cut into 1/2 inch slices
- 2 golden beets, peeled and cut into 1/2 inch slices
- 1 cup sweet potatoes cut into 1/2 inch chunks
- 1 cup of sliced Chinese eggplant
- 2 Tablespoons balsamic vinegar
- 2 teaspoons sumac
- 1/2 teaspoon salt
Balsamic Roasted Root Vegetables
Simple roasted root veggies with tangy balsamic glaze.
- 2 whole Parsnips, Sliced Into 3" Strips
- 3 whole Carrots, Sliced Into 3" Strips
- ½ whole Red Cabbage, Sliced ½"-¾" Thick
- ⅓ cups Balsamic Glaze
- ¼ cups Olive Oil
- 1 teaspoon Garlic, Minced
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 2 Tablespoons Parlsey, Minced
- ¼ teaspoons Cayenne Pepper
Peel parsnips and carrots. Slice both into chunks 3″ in length. Then stand on end and slice all pieces lengthwise, into halves and then into quarters. Large pieces of carrots and parsnips might have to be sliced into 1/6th pieces. Set aside in large bowl.
Slice red cabbage and remove woody core. Slice on the bias so that the cabbage is sliced lengthwise and long ribbons appear when cut. Place into large bowl and discard core of cabbage.
Pour over balsamic glaze, olive oil, garlic, salt, pepper, parsley, and cayenne pepper. Toss to throughly coat all vegetables.
Pour vegetables on baking sheet lined with silicone baking liner. Bake in oven and toss every 10 minutes to ensure vegetables remain coated with balsamic glaze. Add more if you notice vegetables are drying out slightly. Toss and roast until carrots and parsnips are fork tender, about 30 minutes.
Serve alongside chicken, steak or pork tenderloin. Devour.
Note: If you can’t find balsamic glaze in the store, simply reduce 1 cup of balsamic vinegar over medium heat over the stove, stirring frequently until it becomes syrupy.
Preheat oven to 400°F. Lightly oil a large, shallow roasting pan. As you cut up each of the vegetables, transfer to the pan.
When all of the vegetables and the garlic are in the pan, drizzle with olive oil and vinegar. Season with salt and black pepper. Toss to coat everything with oil and mix in the basil. Roast, uncovered, for 50 to 60 minutes, stirring two or three times during the last half of cooking. When done, some vegetables will be tender, some crisp, and there will be very little juice in the bottom of the pan. Serve hot.
Balsamic Glazed Vegetables
1 1/2 to 2 pounds of your choice of the following, or any combination of: “baby” packaged fresh carrots, brussel sprouts, yellow squash (you can also use broccoli, cauliflower and zucchini)
1/2 cup water
1/2 cup D’Avolio balsamic vinegar
1 tablespoon butter
Salt and freshly ground black pepper
Chopped parsley leaves, for garnish
Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and thecD’Avolio asamic vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley. For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup D’Avolio balsamic vinegar. Follow method as listed.