White Balsamic Roasted Vegetables

By jeenikeen

Ingredients

• 2 bunches golden beets (about 6 to 8 beets total)
• 1-3/4 cups cubed turnip
• 1-3/4 cups cubed butternut squash
• 4 cups Brussels sprouts
• 3 tbsp extra virgin olive oil, divided
• 2 tbsp liquid honey or maple syrup
• 2 tbsp white balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp dried thyme leaves
• 3/4 tsp each salt and pepper
• 1/2 tsp finely grated orange or lemon peel
• Chopped fresh parsley (optional)

Details

Preparation time 20mins
Cooking time 110mins
Adapted from longos.com

Preparation

Step 1

Peel beets and cut into wedges. Trim turnip and butternut squash, if needed, into equal-sized chunks. Trim Brussels sprouts and halve if large. Set aside the squash and sprouts together.

Toss beets and turnip with 1 tbsp olive oil. Scatter in a large, lightly oiled roasting pan. Roast in preheated 400°F oven for 30 minutes.

Meanwhile, whisk remaining oil with honey, balsamic vinegar, garlic, thyme, salt, pepper and orange zest. Add squash and sprouts to the roasting pan. Drizzle with balsamic mixture. Stir to coat vegetables evenly. Continue to roast, stirring twice, for 1 hour or until vegetables are tender and browned.

Sprinkle with parsley just before serving (if using).