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    Home » Side Dishes

    Delicious Balsamic and Honey Roasted Root Vegetables

    LAST UPDATED: January 8, 2024 PUBLISHED: November 17, 2019 By Pam Greer 30 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Jump to Video Print Recipe

    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!

    Platter of roasted vegetables topped with goat cheese.

    Everyone knows that roasted vegetables are the best, and my favorite is 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.   

    They are great just roasted with olive oil and salt and pepper, but this recipe, from Tyler Florence, which 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.

    Balsamic vinegar, goat cheese, honey, parsnips, red onion, olive oil, carrots and beets for roasted root vegetables.
    • Balsamic Vinegar - so rich and sweet.
    • Goat Cheese.
    • Honey - I try to use 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 want to total about 2 pounds of vegetables. 
    • Olive Oil. 
    • Salt and Pepper. 
    Collage showing bowl of vegetables and then vegetables on a sheet pan.

    Roasting 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 are whole or halved depending on size, and parsnips are cut into fourths.  

    Place the vegetables in a bowl and toss with olive, salt, and pepper. 

    Spread the vegetables out in a single layer on the parchment-lined baking sheet. 

    Roast the vegetables for 25 minutes. 

    Collage showing the next two steps for roasting vegetables - making the balsamic glaze.

    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. 

    Platter of roasted vegetables topped with goat cheese.

    These are so 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, and 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

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    Click here to see the recipe

    Recipe.

    **As an Amazon affiliate I earn from qualifying purchases.

    Platter of roasted root vegetables.
    Print Pin Save Saved!
    5 from 30 votes

    Honey and Balsamic Glazed Roasted Root Vegetables

    Perfectly glazed sweet root vegetables are served with a sprinkling of goat cheese for a delicious and easy side dish!
    Course Side Dish
    Cuisine American
    Prep Time 15 minutes minutes
    Cook Time 45 minutes minutes
    Total Time 1 hour hour
    Servings 4
    Calories 390kcal

    Ingredients

    • ½ pound carrots peeled, halved or cut into chunks,
    • ½ pound beets peeled and quartered
    • ½ pound turnips peeled and quartered
    • ½ pound parsnips peeled, halved or cut into chunks,
    • 1 red onion peeled and quartered
    • ¼ cup extra virgin olive oil
    • salt and black pepper
    • ¼ cup honey
    • ¼ 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

    Use any combination of root vegetables, they should total around 2 pounds.  I don't care that much for turnips, so I used more beets and carrots. 

    Video

    Nutrition

    Calories: 390kcal | Carbohydrates: 47g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 237mg | Potassium: 756mg | Fiber: 7g | Sugar: 33g | Vitamin A: 9784IU | Vitamin C: 30mg | Calcium: 116mg | Iron: 2mg

    This post was originally published in 2009 and has been updated for 2024.

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    Reader Interactions

    Comments

    1. Beth says

      September 22, 2020 at 5:39 pm

      If you have leftover roast vegetables they’re great cut up as smaller pieces with more goat cheese and baked into an egg frittata

      Reply
      • Pam Greer says

        September 23, 2020 at 10:52 am

        That's such a great idea!

        Reply
    2. Matt Freund says

      November 17, 2019 at 2:09 pm

      5 stars
      These veggies look really great. I think I am going to do them on Thanksgiving.

      Reply
    3. Deanne says

      November 17, 2019 at 1:21 pm

      5 stars
      What a delicious, healthy recipe! The goat cheese really takes it to a new level!

      Reply
    4. Alison says

      November 17, 2019 at 1:21 pm

      5 stars
      Carrots, parsnips, beets! They're all my favorite things. The honey and balsamic add so much flavor.

      Reply
    5. Veena Azmanov says

      November 17, 2019 at 12:56 pm

      5 stars
      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.

      Reply
    6. Rhonda - The Kitty Cat Enthusiast says

      November 17, 2019 at 12:53 pm

      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.

      Reply
    7. Cathleen says

      November 17, 2019 at 12:46 pm

      5 stars
      Roasted vegetables are seriously the best. I think that they taste the best with balsamic vinegar, so your recipe sounds perfect for me 🙂

      Reply
    8. Kiki says

      November 17, 2019 at 12:07 pm

      My kind of food 🙂 Love honey roasted vegetables, thanks for the reminder to make it again.

      Reply
    9. Simon Appleby says

      February 07, 2010 at 3:18 pm

      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!

      Reply
    10. Alex says

      February 07, 2009 at 10:52 am

      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

      Reply
    11. Kevin says

      January 30, 2009 at 1:41 pm

      This is a really tasty sounding side!

      Reply
    12. Lydia (The Perfect Pantry) says

      January 24, 2009 at 7:09 pm

      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.

      Reply
    13. karen says

      January 24, 2009 at 2:02 am

      i love when different flavors offset each other like in this recipe. beautiful picture.

      Reply
    14. Megan says

      January 24, 2009 at 12:08 am

      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!

      Reply
    15. Lori Lynn says

      January 23, 2009 at 7:09 pm

      I'm a fan of roasted vegetable too. I never tried it with goat cheese, I plan to, that sounds excellent.
      LL

      Reply
    16. Debinhawaii says

      January 23, 2009 at 6:52 pm

      What a gorgeous array of colors! I love good roasted veggies and the goat cheese just puts them over the edge!

      Reply
    17. SweetPeaSurry says

      January 23, 2009 at 3:47 am

      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!

      Reply
    18. Andrea says

      January 23, 2009 at 12:07 am

      I'm in for anything with goat cheese...yum! It's my favorite!! 🙂

      Reply
    19. Grace says

      January 22, 2009 at 11:27 pm

      fact: i don't eat enough beets, turnips, OR parsnips. this looks savory and fantastic!

      Reply
    20. Rebecca Kelsey of Miss Random Bliss says

      January 22, 2009 at 11:04 pm

      The picture looks so pretty I almost don't want to eat it!

      Reply
    21. Savory says

      January 22, 2009 at 10:06 pm

      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?

      Reply
    22. Pam says

      January 22, 2009 at 6:19 pm

      This looks heavenly. I love your photos!

      Reply
    23. Paula says

      January 22, 2009 at 3:48 pm

      Mmmmm ... this sounds terrific! My oldest girl loves goat cheese ... maybe this will get her to eat her roasted veggies! 🙂

      Reply
    24. Katherine Aucoin says

      January 22, 2009 at 3:07 pm

      Your roasted vegetables look and sound so tasty. The honey, balsamic vinegar and goat cheese...heaven on earth!

      Reply
    25. Alicia says

      January 22, 2009 at 3:05 pm

      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.

      Reply
    26. Rachel Cotterill says

      January 22, 2009 at 2:55 pm

      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!

      Reply
    27. Carolina says

      January 22, 2009 at 2:36 pm

      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.

      Reply
    28. Terri and Bob says

      January 22, 2009 at 2:32 pm

      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!

      Reply
    29. Joanne says

      January 22, 2009 at 1:32 pm

      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.

      Reply
    5 from 30 votes (30 ratings without comment)

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    Pam Greer from Sidewalk Shoes

    Hi, I'm Pam. I'm the person who plans whole vacations around where to eat and drink. Beautiful scenery is optional.

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