We all know that roasted vegetables are great. The heat of the oven seems to concentrate the flavors and add some of the fabulous carmelization that we all love so much. About the only vegetable that I don’t like roasted is broccoli. So, when I saw Tyler’s recipe for Roasted Root Vegetables with Honey, Balsamic Vinegar and Fresh Goat Cheese in Tyler’s Ultimate: Brilliant Simple Food to Make Any Time I knew that I would be making it. What I didn’t know, was how wonderful it was going to be. The vegetables were glazed and sweet. That sweet candylike flavor was offset by the creamy tanginess of the goat cheese. Roasted root vegetables + tangy goat cheese = match made in heaven. Really, seriously, good.
Roasted Root Vegetables with Honey, Balsamic Vinegar, and Fresh Goat Cheese
1/2 pound of carrots, peeled and left whole (I chunked mine)
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 (some I cut into chunks)
3 shallots, unpeeled cut in half through the stem end (next time I’m going to use red onions because I love the flavor of them roasted)
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
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.
This will be my entry for this week’s Tyler Florence Fridays. Be sure and check out the round up on Friday, you will want to try each and every recipe, I guarantee it!