Spiced up with rosemary, honey, and vinegar; these root veggies really shine
Young carrots, tender golden beets and cream-fleshed turnips make for appetizing roasted veggies. But in this recipe they’re also tossed with rosemary, vinegar and a bit of honey. While they roast, they acquire not only wonderful aromatics but also agrodolce notes that deepen their flavor and enhance their natural sweetness.
These superb roasted roots are mouthwatering on their own, served as a side dish, but they also make an elegant and tasty condiment in this silky-smooth radish-top soup.
Rosemary-roasted root vegetables agrodolce
active time: 30 min
- 12 oz (340 g) young or baby carrots – leaves trimmed to 1″ from the top of the root, peeled and left whole
- 12 oz (340 g) golden or pink beets – peeled and cut in 1″ slices
- 12 oz (340 g) Japanese turnips, regular turnips or parsnips – peeled and cut in 1″ slices
- 3 tablespoons white balsamic or Champagne vinegar
- 1 tablespoon honey
- 3 tablespoons extra virgin olive oil
- 2 tablespoons coarsely chopped fresh rosemary
- 3/4 teaspoon sea salt
- freshly ground black pepper to taste
- Preheat oven to 475 ºF (245 ºC).
- Place the root vegetables in the roasting pan. Drizzle with the vinegar, honey and olive oil and sprinkle with the rosemary, salt and pepper. Toss well with your hands and spread the vegetables in a single layer. Cover tightly with aluminum foil and bake for 20 minutes until tender. Remove foil, toss the vegetables with wooden spoons and spread in a single layer. Return to oven, uncovered, and bake for another 20 to 25 minutes until golden-brown, tossing the vegetables once during that time. Serve piping hot!
- Cook’s note: The vegetables can be baked up to 6 hours ahead and kept in their pan at room temperature. Reheat at 475 ºF (245 ºC) for 6 to 7 minutes until hot.