Roasted Root Vegetables With Honey, Balsamic Vinegar, And Fresh Goat Cheese
- 1/2 pound of carrots, peeled, cut in three, and quartered
- 1/2 pound medium beets, peeled and cut into eighths
- 1/2 pound medium turnips, peeled, halved and sliced thick
- 1/2 pound medium parsnips, peeled, halved, and quartered
- 3 shallots, cut in half through the stem end (red onion chunks work well, too)
- 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.
carrots, beets, parsnips, shallots, extravirgin olive oil, kosher salt, honey, balsamic vinegar, goat cheese
Taken from www.epicurious.com/recipes/member/views/roasted-root-vegetables-with-honey-balsamic-vinegar-and-fresh-goat-cheese-50019170 (may not work)