Honey and Balsamic Glazed Root Vegetables

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Honey and Balsamic Glazed Root Vegetables


SourceRecipe adapted from Epicurious.com.
Prep time15 minutes
Cooking time45 minutes
Total time1 hour


This is an easy, delicious side dish to accompany any fall meal.  


1/2 pound
beet (medium, peeled and cut into eighths)
1/2 pound
turnip (medium, peeled, halved and sliced thick)
1/2 pound
parsnip (medium, peeled, halved and quartered)
shallot (cut in half through the stem end)
1/4 cup
olive oil, extra virgin
1/4 cup
honey (softened, if necessary)
1/4 cup
balsamic vinegar
4 ounces
cheese, goat
salt (to taste)
black pepper (to taste)


Preheat oven to 350 degrees F. Chop vegetables and toss them in the olive oil, salt, and pepper. Line a baking sheet with aluminum foil and pour vegetables onto it in a single layer. Roast them for 25 minutes.

In a small bowl, whisk together warmed honey and vinegar. Take the vegetables out of the oven, pour the honey-vinegar mixture over them, and toss to make sure they are all coated. Return the pan to the oven and cook for about 20 more minutes (until the vegetables are tender and caramelized.)

Let cool slightly and serve with crumbled goat cheese.