Rosemary-roasted root vegetables agrodolce

By á-58

Ingredients

• 12 oz (340 g) young or baby carrots – leaves trimmed to 1″ from the top of the root, peeled and left whole
• 12 oz (340 g) golden or pink beets – peeled and cut in 1″ slices
• 12 oz (340 g) Japanese turnips, regular turnips or parsnips – peeled and cut in 1″ slices
• 3 tablespoons white balsamic or Champagne vinegar
• 1 tablespoon honey
• 3 tablespoons extra virgin olive oil
• 2 tablespoons coarsely chopped fresh rosemary
• 3/4 teaspoon sea salt
• freshly ground black pepper to taste

Details

Servings 4
Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

Preheat oven to 475ºF (245ºC).
Place the root vegetables in the roasting pan. Drizzle with the vinegar, honey and olive oil and sprinkle with the rosemary, salt and pepper. Toss well with your hands and spread the vegetables in a single layer. Cover tightly with aluminum foil and bake for 20 minutes until tender. Remove foil, toss the vegetables with wooden spoons and spread in a single layer. Return to oven, uncovered, and bake for another 20 to 25 minutes until golden-brown, tossing the vegetables once during that time. Serve piping hot!