Balsamic Glazed Roasted Root Vegetables

By: Jill Nussinow

Ingredients

2 onions cut into quarters
10 cloves garlic unpeeled
2 cups of carrots peeled and cut into 1 to 2-inch pieces
1 medium celery root peeled and cut into 1 to 2-inch pieces
2 parsnips peeled and cut into 1-inch pieces
3 small turnips peeled and cut in half to about 2-inch pieces
1-2 Japanese or regular sweet potatoes (not yams) peeled and cut into 3-inch pieces
1 cup of winter squash peeled and cut into 2-inch cubes
2-3 potatoes cut into quarters, about 2-inched
1-2 white or gold beets peeled and cut into quarters (optional)
2 tablespoons of olive oil
Salt and pepper
3 sprigs of rosemary
3 sprigs of thyme   

For the Glaze:   

2 tablespoons of neutral oil
3 tablespoons of maple syrup
2 tablespoons of balsamic vinegar
1/2 teaspoon of chopped fresh or dried rosemary

Directions

  1. Preheat the oven to 425°F.
  2. Combine all the vegetables in a bowl, add the olive oil, salt and pepper and toss well. Add the herb sprigs. Spread out the vegetables in a Circulon baking sheet so that they roast and not steam. Use more than one baking pan if you need to. Cover the dish.
  3. Bake for 40 minutes. Remove the cover and see if the vegetables are cooked through. Cook for another 5 minutes or until the vegetables are tender but not mushy. Remove the herb sprigs and add salt and pepper.
  4. While the vegetables are cooking, combine the glaze ingredients and cook for about 5 to 10 minutes until thickened and syrupy. Pour over the vegetables right before serving and stir to combine. Serve hot on a large platter.