FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Roasted Root Vegetables With Honey, Balsamic & Fresh Goat Cheese

21 faves
More from this source
Tyler Florence
Related tags
gluten free low carb nut free vegetarian thanksgiving
Nutrition per serving    (USDA % daily values)
CAL
437
FAT
78%
CHOL
15%
SOD
15%

Comments

Add a comment

Ingredients for 4 servings

1/2 pound medium carrots, peeled and left whole

1/2 pound medium beets, peeled and quartered

1/2 pound medium turnips, peeled and halved

1/2 pound medium parsnips, peeled and left whole

3 shallots, unpeeled, cut in half through the stem

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/4 cup honey

1/4 cup balsamic vinegar

4 ounces fresh goat cheese

Preparation

1.

Pre-heat oven to 350 degrees F

2.

Toss the vegetables with olive oil and salt and pepper in a big bowl

3.

Dump them out onto a baking sheet in a single layer and roast for 25 minutes

4.

Whisk together the honey and vinegar in a small bowl

5.

Take the vegetables out of the oven, pour the vinegar-honey mixture over and toss

6.

Return the vegetables to the oven and cook until fork tender and caramelized, about 20 more minutes

7.

Top with pieces of goat cheese and that’s it.

View instructions at
Tyler Florence

You might also like

Vanilla Cumin Roasted Carrots
One Hungry Mama
Farro With Cucumbers, Golden Beets, Feta And Mi...
Pamela Salzman
Mashed Potatoes And Turnips With Roasted Pear P...
Bon Appetit
Crispy Fried Polenta W/ Baby Kale & Slow Roaste...
Veggie Num Num
Roasted Carrot, Hazelnut And Radicchio Salad Wi...
Food Republic
Honey Roasted Carrots & Fennel
80 Breakfasts
Green Salad With Shaved Parsnip, Carrot, Apple...
Food52
Honey And Cardamom Roast Carrot And Parsnips
Donal Skehan
Roast Pork Croquette With Honey-Roasted Parsnips
The British Larder
Honey Roasted Carrots With Thyme
Feed Me Phoebe