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Balsamic Glazed Root Vegetables

Basket of Root Vegetables

Seasonal eating finds garden vegetables at their best.  Freshly harvested produce is at its peak for flavor and nutrient value.  Balsamic Glazed Root Vegetables are no exception.

Although the garden is waning this time of year, farmer’s markets are stocked with new seasonal favorites.  The chilly weather brings root vegetables forward, and the cool temps are ideal for cruciferous varieties like brussels sprouts, cabbage, kale and broccoli.  Some gardeners also sneak in a last rotation of peas and lettuce before the first frost.  They mature quickly and thrive in cool temperatures.

The Autumn Table

With the change of season, our habits, clothing and recipes also change.  Comfort food is on the menu.  We seek fall indulgences.  Freshly baked bread is a signature scent.  Candle-lit dining feels cozy and warm.  A crackling fire brings us hearth-side.
 
Roasted root vegetables are a welcome addition to the autumn table.  Seasoned with herbs and shellacked with a caramelized glaze, they are not only satisfyingly delicious, but make a stunning and colorful presentation.  Their deep jewel tones are set off perfectly in an organic wooden bowl or earthy-textured ceramic dish. 

Prepping Balsamic Glazed Root Vegetables for Roasting

For the recipe I am sharing today, I used two very hefty red beets, 3 large carrots and a large onion, but you can use any root or cruciferous vegetable you would like.  I actually roasted some regular and sweet potatoes on the same day, but prepped them separately, leaving out the glaze.  First, I set the oven at 375 and washed and chopped the vegetables.  I’d say my pieces were roughly 3/4″ but not precise.  I peeled the carrots and cut them into coins.  Next, I cut the ends off an onion and peeled and quartered it.

Root vegetables on cutting board

It’s best to separate the larger onion quarters in half with your fingers so they are not too big and will cook evenly.  I also cut the ends off the beets and rough-chopped them.  When chopping the beets, I cut them in half first and rested them on their flat side so they were stable for slicing.  Same with quartering the onions.  Cut them in half first, then you have a flat surface that is safer to work with.  Chop the sweet and regular potatoes the same way – slice them in half – then cut to roughly 3/4″ pieces.  It’s worth mentioning here, if you are using a wooden cutting board, the beets may stain it.  My wooden board is handmade and I chose to protect it by using a plastic board to prep the beets.

Chopped beets on cutting board

Seasoning and Glazing

After cutting all the vegetables, I placed the root vegetables in one bowl, and the potatoes in another.  I gave both a good glug of olive oil – I would estimate about 2-3 tablespoons per bowl and sprinkled in a generous pinch of salt and black pepper.  After seasoning, I divided one very large clove of fresh garlic between both bowls (you could use one small clove for each).  I recommend mincing or microplaning the garlic so it will distribute evenly among the vegetables.   I added approximately one teaspoon of fresh thyme and one teaspoon of fresh rosemary to each bowl.  At this point, I stirred up the potatoes so they were evenly coated and set them aside.  
 
To the root vegetables, I added two tablespoons of balsamic vinegar and two tablespoons of maple syrup. I mixed them up with a wooden spoon until all the chunks were evenly coated.
Chopped Root Vegetables in Mixing Bowl
Seasoning Balsamic Glazed Root Vegetables
Spiced potatoes for roasting

Roasting and Caramelizing Balsamic Glazed Root Vegetables

Next, I put the contents of each bowl into its own baking dish that was large enough to spread the vegetables out.  If they are heaped or squeezed in together, they will steam rather than roast.  I like to see a little space between the chunks.  I roasted the root vegetables in a pyrex baking dish and roasted the potatoes in a large cast iron skillet.  The cast iron enhances the browning and roasting.
 
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Balsamic Glazed Root Vegetables in baking dish
Seasoned potatoes in skillet
I put the baking dishes in the oven for about an hour and then checked them.  When you see browning on the edges of the vegetable chunks and a nice caramelized glaze, they are done.  Root vegetables have their own sugar content and their sugars will caramelize on their own with just a little oil  – but I love the flavor profile of the vinegar and maple syrup. 
 
I did not add a recipe card to this post, as the process is very simple and leaves a lot of room to experiment with herbs and spices of your choice.  You can also substitute out with a variety of root or cruciferous vegetables.  Enjoy making a combination of your own!
 

Serve and Savor

When your vegetables are done roasting, they are ready to serve.  Leave them in the oven to warm while prepping other items on the menu.  Again, they look beautiful in an autumn toned serving vessel.  Garnish with a little fresh thyme and they are the perfect seasonal dish!

 
 
Roasted Balsamic Glazed Root Vegetables

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