Balsamic Glazed
Roasted Root Vegetables

ROASTING IS ONE OF THE EASIEST WAYS to prepare root vegetables. I tend to make a large quantity (at least double this recipe) so that I can serve them at a second meal tossed with a whole grain or puréed with vegetable stock into a creamy soup. For a surprisingly different taste and a dish that’s equally yummy, substitute apple cider vinegar for the balsamic.

2 rutabagas, peeled

6 parsnips, peeled

4 carrots, peeled

2 turnips, peeled

2 large leeks,
sliced crosswise

2 tablespoons
extra virgin olive oil

3 tablespoons
balsamic vinegar

1 tablespoon chopped
fresh rosemary
(or 1 teaspoon dried)

Coarse sea salt

Preheat oven to 400°F.

Chop rutabagas, parsnips, carrots, turnips and leeks to uniform size. Place in large mixing bowl, drizzle with olive oil and balsamic vinegar, add rosemary and toss to combine. Pour vegetables into two 9 x 13-inch ovenproof casseroles and roast for 35 minutes or until soft. Roasting time will vary depending on how large or small vegetables are cut. Remove from heat, toss with salt to taste, and serve.

SERVES 4

VARIATIONS
Turn leftovers into soup by placing in soup pot or Dutch oven over high heat. Add enough stock to almost cover vegetables. Bring to boil, reduce heat and simmer until vegetables are heated through (about 5 minutes). Remove from heat and purée with handheld blender until smooth or desired consistency is reached. Adjust taste with any or all of the following: apple cider, orange juice, ground cinnamon, ground ginger, ground nutmeg, ground cloves, curry powder or ground cumin.