At the end of the winter, and at nearly 2 months in quarantine, I know everyone is hankering for spring. But if you’re like me, you probably still have some storage veggies kicking around. Root vegetables are great for keeping for long periods of time. And I know a number of us have tried to stock up on them throughout the quarantine. Not only are they yummy, but having veggies that last longer means less trips to the store, keeping everyone safe. This Balsamic Roasted Roots recipe is a really great way to make a tasty side dish with what you have around the veggie store cupboard.Jump to Recipe
Vegetables that are known as storage crops are anything that doesn’t need a fridge to preserve it. Good examples are most tubers and roots: Potatoes, onions, parsnips, carrots, turnips, beets,and garlic. Cucurbits with hard outer skin: Winter squashes, and pumpkins. And certain members of the brassica family like cabbages. All of these veggies are superb options for this recipe. I stick with roots and tubers for my version, mostly because that’s what I tend to have in abundance.
We have a milk crate in our kitchen that I usually keep stocked with potatoes, onions, and other roots. Roots tend to be my go to for side dishes when we need a quick dose of veggies.
I’m a bit of a balsamic vinegar fiend. If I’m making a recipe and feel it’s missing something, my brain will usually float to balsamic vinegar first. Even if it doesn’t make sense to add it, that’s where my addicted brain goes! The roots in the recipe have very earthy tones and a touch of sweetness. That is the perfect match for the tart, slightly sweet balsamic.
Support those local Bees!
And a touch of honey never goes amiss! If you can, try to buy a local honey. Not only because supporting local businesses is the best, but also because supporting local beekeepers means happy local bees! Honey allows the roots to take on a nice caramel crispiness.
If you are looking for an excellent condiment to go with these roasted roots, check out my Bean & Mushroom Burger post. The sun-dried tomato relish in that post works very well with these roots. If you need another quarantine recipe and are feeling adventurous, why not try your hand at making Fresh Pasta, or Buttery Pie Dough!
Balsamic Roasted Roots
- 2 Large Russet Potatoes
- 1 Large Sweet Potato
- 1 Large Red Onion
- 2 Large Carrots
- 2-3 Large Parsnips 2-3, depending on the size, or how much you love parsnips.
- 1 Large Golden Beet If you use purple beets, be prepared for all your veggies to turn a bit purple.
- 2 Tbsps Honey
- 2 Tbsps Balsamic Vinegar
- 2 Tbsps Olive Oil
- 1 tsp Chili Flakes optional
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 Tbsps Fresh Basil, coarsely chopped
- Heat your oven to 400F.
- Slice the onion into 1/4 thin slices. Chop the remaining veggies into chunks about 1/2-3/4 of an inch. They don't need to be perfect, but the closer they are to the same size, the more evenly they'll cook.
- Spread all the veggies out on a large, rimmed baking sheet. Drizzle over the vinegar, honey, and olive oil. Sprinkle with salt, pepper, and chili flakes. Toss everything to evenly coat and combine.
- Roast for 10 minutes, stir and roast for a further 10-12 minutes. All the veggies should be fork tender, have a nice golden colour, and slightly crispy edges.
- Serve topped with fresh basil.