Roasted vegetables are taken to the next level when they are glazed with honey and balsamic vinegar. Tossing on some fresh goat cheese before serving really takes the sweet and tangy combination over the top!
Roasted Root Vegetables
Everyone knows that roasted vegetables are the best, and my favorite are definitely root vegetables roasted.
Root vegetables are simply what they sound like. They are the underground plant parts that we eat. Think beets, carrots and even onions.
There is something about roasting that really concentrates the flavor of root vegetables. Makes them sweeter.
To be honest, they are great just roasted with olive oil and salt and pepper, but this recipe, from Tyler Florence, that I have been making some form of since 2009 takes it to a whole new level.
Honey balsamic glazed and then topped with tangy goat cheese before serving, they are amazing.
Ingredients to Make Roasted Root Veggies
- Balsamic Vinegar – so rich and sweet.
- Goat Cheese.
- Honey – I try to use a local honey to support local beekeepers.
- Onion – I like red onions, I think they are sweeter than white or brown. Can use shallots.
- Root Vegetables – I used beets, parsnips and carrots. You can use your favorite root vegetables, you just want to total about 2 pounds of vegetables.
- Olive Oil.
- Salt and Pepper.
How to Make Roasted Root Vegetables in the Oven
Preheat the oven to 350.
Line a baking sheet with parchment paper – with the honey and the balsamic vinegar you will be thankful you lined the baking pan!
Cut your vegetables into large sections, beets are quartered, carrots whole or halved depending on size, parsnips cut into fourths.
Place the vegetables in a bowl and toss with olive and salt and pepper.
Spread the vegetables out in a single layer on the parchment lined baking sheet.
Roast the vegetables for 25 minutes.
While the vegetables are roasting, whisk together the honey and the balsamic vinegar. Take the vegetables out of the oven and drizzle with the honey vinegar mix. Toss to coat.
Place the vegetables back in the oven and roast for another 20 minutes until tender and caramelized.
Scatter goat cheese over the vegetables to serve.
The Best Balsamic Roasted Root Vegetables
These are so crazy good! The honey balsamic glaze is so sweet and then the goat cheese is so tangy! It’s a flavor explosion in your mouth! These are great warm, room temperature and I’ve even eaten them cold. They are the perfect side dish recipe, easy, but so delicious!
More Root Vegetable Side Dish Recipes
For a salad, you have to try this Roasted Beets and Blood Orange Salad. Gorgeous and delightful.
You can’t have too many Roasted Beet Salads and this one has quinoa making it a side dish or a light main dish!
Za’atar turns Roasted Carrots into something exotic and marvelous.
Elevate Roasted Potatoes with a pesto for an excited side dish!
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Honey and Balsamic Glazed Roasted Root Vegetables
Ingredients
- 1/2 pound carrots peeled, halved or cut into chunks,
- 1/2 pound beets peeled and quartered
- 1/2 pound turnips peeled and quartered
- 1/2 pound parsnips peeled, halved or cut into chunks,
- 1 red onion peeled and quartered
- 1/4 cup extra virgin olive oil
- salt and black pepper
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 4 ounces goat cheese
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper or aluminum foil.
- Place vegetables in a bowl and toss with the olive oil and salt and pepper to taste.
- Spread the vegetables out in a single layer and roast for 25 minutes.
- While vegetables are roasting, whisk together the honey and balsamic vinegar in a small bowl.
- Remove the vegetables from the oven, drizzle with the honey vinegar mixture and toss to coat. Return them to the oven and bake for 20 more minutes.
- Serve with the goat cheese sprinkled on top.
Notes
Video
Nutrition
This post was originally published in 2009 and has been updated for 2019.
These veggies look really great. I think I am going to do them on Thanksgiving.
What a delicious, healthy recipe! The goat cheese really takes it to a new level!
Carrots, parsnips, beets! They’re all my favorite things. The honey and balsamic add so much flavor.
This is such an healthy option to eating root vegetables. This platter looks so good and I love the drizzle of Balsamic and Honey and the cheese toppings as well.
That looks quite yummy! I love beets but I always seems to stain either myself or something else when I try to prepare/cook them.
Roasted vegetables are seriously the best. I think that they taste the best with balsamic vinegar, so your recipe sounds perfect for me 🙂
My kind of food 🙂 Love honey roasted vegetables, thanks for the reminder to make it again.
Just had this for our lunch and it was lovely – I would not have thought of putting goats cheese with it, but it was delicious!
I have quite often done roasted veg with goats cheese and we love it. but last night I did this recipe with the honey and balsamic and it was sooooo much better. I really enjoyed the slightly burned bits on the bottom of the roasting tray too. I use a non-stick liner for this sort of thing, how about you?
Alex
This is a really tasty sounding side!
That does look really, seriously good. I love roasted vegetables — they caramelize on their own — and the goat cheese would provide such nice balance. And with the cheese, I could probably make this into a main dish.
i love when different flavors offset each other like in this recipe. beautiful picture.
I’m a fan of roasted vegetable too. I never tried it with goat cheese, I plan to, that sounds excellent.
LL
My kids only eat their vegetables if I roast them, and roasted broccoli is a big favorite! It looks delicious, and next time I’m adding goat cheese to mine, just because I love it so much!
What a gorgeous array of colors! I love good roasted veggies and the goat cheese just puts them over the edge!
Oh … I’m not a big fan of the sweet, but I suppose I could tweak it up a bit for something different. It certainly LOOKS delicious!
The picture looks so pretty I almost don’t want to eat it!
Ah, ah, ah.
I came over today to get yesterday’s recipe with shrimp, garlic, bread crumbs and pasta because I have a freezer full of large shrimp waiting for me to take notice of them. Then I saw this. I bought a bunch of root vegetables the other day, just so I could roast them. Are you reading my grocery list?
I’m in for anything with goat cheese…yum! It’s my favorite!! 🙂
fact: i don’t eat enough beets, turnips, OR parsnips. this looks savory and fantastic!
Your roasted vegetables look and sound so tasty. The honey, balsamic vinegar and goat cheese…heaven on earth!
This is what I am having for dinner tonight! Bob is at a middle school basketball game and I will just eat veggies. THANK YOU!
I also love the combination of sweet and tangy, especially on root vegetables. And pork chops. I also just really like root vegetables. In short, this looks delicious.
This looks heavenly. I love your photos!
Mmmmm … this sounds terrific! My oldest girl loves goat cheese … maybe this will get her to eat her roasted veggies! 🙂
Thanks for this recipe, I plan to try it. I’ve been wanting to get more veggies in especially while pregnant, and this is right up my alley! Though I am skeptical about the beets….how do roasted beets vary from canned beets? I can’t stand canned beets.
Roasted veg is one of my staples during winter – this looks like a great variation though I think my hubby would veto the goats cheese on his!
These two last recipes look so good! Not that the other ones don’t, but these I can make and eat (vegetarian but will eat fish). I love goats cheese! I have a recipe for oniontart with goats cheese that I could eat every day! Yummy.
Thanks for sharing.