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!
Honey and Balsamic Glazed Roasted Root Vegetables
- 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
- 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.
This post was originally published in 2009 and has been updated for 2019.