Balsamic-honey Roasted Root Vegetables

Name: Balsamic-honey Roasted Root Vegetables
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 1
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 3 yellow beets, peeled, in 1 x 1 inch cubes; 5 larges carrots , unpeeled, in 3/4 inch slices; 3 stalks celery , in 3/4 inch slices; 2 teaspoons fresh rosemary , minced; 6 garlic cloves , unpeeled; 1 teaspoon garlic powder; 1 serving fresh ground black pepper , to taste; 79 milliliters honey; 59 milliliters olive oil; 1 large parsnip , in 3/4 inch slices; 2 smalls boiling potatoes , in 1x1 inch cubes (Yukon or New varieties) (optional); 1 large rutabaga, peeled, in 1 x 1 inch cubes; 1 teaspoons salt; 4 turnips , peeled, in 1 x 1 inch cubes; 1 large yam, peeled, in 1 x 1 inch cubes

Balsamic-honey Roasted Root Vegetables is From preparation to the plate, this recipe takes around 1 hour and 5 minutes. Head to the store and pick up parsnip, garlic cloves, carrots, and a few other things to make it today.

Instructions

Preheat oven to 375 degrees.

Equipment you will use

Oven

Cut the bottom 1/4 inch of each garlic clove off but do not peel cloves.Toss ingredients in a deep baking dish.Roast, uncovered, for approximately 30 minutes or until all vegetables are soft throughout.Toss vegetables and turn heat up to 400 degrees. Roast until vegetables are browned and caramelized (15-20 minutes).

Ingredients you will need

Whole Garlic Cloves