Balsamic-Honey Glazed Root Vegetable Medley
Elevate your fall and winter dining with this Balsamic-Honey Glazed Root Vegetable Medley. This vibrant, flavorful dish combines the earthy sweetness of carrots, yams, and other root vegetables, all roasted to perfection in a luscious balsamic-honey glaze. This easy-to-make recipe is stress-free and perfect for beginner cooks, making it an ideal side dish for family gatherings or cozy dinners. The combination of roasted flavors and a hint of garlic and rosemary ensures every bite is a delightful experience. Serve it hot as a comforting side or enjoy it chilled in a salad mix with spring greens. Feel free to customize with any root vegetables you have on hand, ensuring a unique twist with every preparation.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Carrots
5 large (unpeeled, cut into 3/4 inch slices)
Yam
1 large (peeled, cut into 1 x 1 inch cubes)
Rutabaga
1 large (peeled, cut into 1 x 1 inch cubes)
Turnips
4 (peeled, cut into 1 x 1 inch cubes)
Parsnip
1 large (cut into 3/4 inch slices)
Yellow Beets
3 (peeled, cut into 1 x 1 inch cubes)
Garlic Cloves
6 (unpeeled)
Celery Stalks
3 (cut into 3/4 inch slices)
Olive Oil
1/4 cup (for drizzling)
Balsamic Vinegar
1/4 cup (for dressing)
Honey
1/3 cup (for sweetness)
Garlic Powder
1 teaspoon (for seasoning)
Fresh Rosemary
2 teaspoons (minced)
Salt
1/2 teaspoon (for seasoning)
Fresh Ground Black Pepper
to taste (for seasoning)
Boiling Potatoes (optional)
2-3 small (cut into 1 x 1 inch cubes (Yukon or New varieties))
Instructions
1
Preheat your oven to 375°F (190°C).
2
Prepare the garlic by cutting off the bottom 1/4 inch of each clove, leaving the skins on. Set aside.
3
In a large mixing bowl, combine the carrots, yam, rutabaga, turnips, parsnip, yellow beets, garlic cloves, celery, and optional boiling potatoes.
4
In a separate small bowl, whisk together the olive oil, balsamic vinegar, honey, garlic powder, minced rosemary, salt, and freshly ground black pepper to taste.
5
Pour the balsamic-honey mixture over the vegetables and toss well to coat all pieces evenly.
6
Transfer the coated vegetables into a deep baking dish, spreading them out in a single layer.
7
Roast uncovered in the preheated oven for about 30 minutes or until the vegetables are tender.
8
Stir the vegetables, then increase the oven temperature to 400°F (200°C) and continue roasting for an additional 15 to 20 minutes, or until the vegetables are browned and caramelized, stirring halfway through for even cooking.
9
Once done, remove from the oven and allow to cool slightly before serving. Enjoy hot or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Balsamic-Honey Glazed Root Vegetable Medley?
It is a vibrant fall and winter side dish featuring carrots, yams, and other root vegetables roasted in a balsamic-honey glaze.
Which root vegetables are included in this medley?
The recipe includes carrots, yam, rutabaga, turnips, parsnip, yellow beets, and optional boiling potatoes.
Is this recipe suitable for beginner cooks?
Yes, it is described as an easy-to-make, stress-free recipe perfect for beginners.
What are the primary flavors in this dish?
The dish combines earthy sweetness from root vegetables with a tangy glaze, garlic, and rosemary.
How should I prepare the garlic cloves?
Cut off the bottom quarter-inch of each clove while leaving the skins on.
What is the initial oven temperature?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
How do I make the balsamic-honey glaze?
Whisk together olive oil, balsamic vinegar, honey, garlic powder, minced rosemary, salt, and black pepper.
How long is the initial roasting period?
The vegetables should roast uncovered for about 30 minutes initially.
Do I need to stir the vegetables?
Yes, stir the vegetables after the first 30 minutes and again halfway through the final roasting stage.
Why does the oven temperature increase?
The temperature is raised to 400 degrees Fahrenheit to help the vegetables brown and caramelize.
What is the total cooking time?
The total roasting time is approximately 45 to 50 minutes.
Can I substitute the root vegetables?
Yes, feel free to customize the medley with any root vegetables you have on hand.
Can this dish be served cold?
Yes, it can be enjoyed chilled in a salad mix with spring greens or at room temperature.
Is this recipe vegetarian?
Yes, the ingredients used in this vegetable medley are entirely vegetarian-friendly.
Is this recipe vegan?
The recipe is tagged as vegan, though strict vegans may wish to substitute the honey with maple syrup.
What is the recommended size for cutting the vegetables?
Most vegetables should be cut into 1x1 inch cubes or 3/4 inch slices for even cooking.
Do I need to peel the carrots?
No, the recipe suggests leaving the carrots unpeeled and cutting them into 3/4 inch slices.
What kind of beets are used?
The recipe specifically calls for 3 yellow beets, peeled and cubed.
Are potatoes required for this recipe?
No, boiling potatoes like Yukon Gold or New varieties are optional additions.
What herbs provide the seasoning?
The recipe uses fresh minced rosemary and garlic powder for aromatic seasoning.
Can I use dried rosemary instead of fresh?
While fresh rosemary is recommended for the best flavor, dried rosemary can be used as a substitute in smaller amounts.
How do the vegetables become caramelized?
Caramelization is achieved by increasing the oven temperature to 400 degrees Fahrenheit for the final 15-20 minutes.
Should I peel the garlic?
No, keep the skins on the garlic cloves after trimming the bottom ends to roast them in their shells.
What type of oil is used?
The recipe calls for 1/4 cup of olive oil for drizzling and coating the vegetables.
Can I make this dish ahead of time?
Yes, it can be served hot immediately or prepared in advance and served at room temperature.
What kind of baking dish is recommended?
A deep baking dish is recommended to ensure all vegetables and the glaze are contained.
How should I arrange the vegetables in the dish?
Spread the coated vegetables out in a single layer to ensure even roasting and browning.
What if the vegetables aren't soft after 30 minutes?
Ensure they are tender before increasing the heat; you can roast them longer at 375 degrees if needed.
Does this recipe contain fat?
Yes, the recipe includes olive oil as a healthy fat source to help roast the vegetables.
What are the best occasions for this dish?
It is ideal for family gatherings, holiday dinners, or as a comforting everyday side dish.