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Categories:
carrots beets parsnips shallots extra-virgin olive oil kosher salt honey balsamic vinegar goat cheese
Viewed: 28 - Published at: 9 years agoIngredients
- 1/2 pound of carrots, peeled, cut in three, and quartered
- 1/2 pound medium beets, peeled and cut into eighths
- 1/2 pound medium turnips, peeled, halved and sliced thick
- 1/2 pound medium parsnips, peeled, halved, and quartered
- 3 shallots, cut in half through the stem end (red onion chunks work well, too)
- 1/4 cup extra-virgin olive oil
- kosher salt and fresh ground black pepper
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 4 ounces chilled fresh goat cheese
Method
- Preheat the oven to 350. Toss the vegetables with the olive oil and salt and pepper in a big bowl (I just did it on the baking sheet, which I also lined with aluminum foil to help with cleanup). Dump them out onto a baking sheet in a single layer and roast for 25 minutes. Whisk together the honey and vinegar in a small bowl. Take the vegetables out of the oven, pour the vinegar-hone mixture over, and toss. Return the pan to the oven and cook until for tender and caramelized, about 20 more minutes. Top with pieces of goat cheese.
