Balsamic-Honey Roasted Root Vegetables
"This is an easy, inexpensive, stress-free recipe even a beginning cook could whip together. Perfect for fall and winter. This dish is usually served hot, but is also very tasty cold, either by itself or mixed in with spring greens and a balsamic or "goddess" dressing. You can easily substitute other root vegetables if you don't have these on hand - Try celery root, baking potatoes, red beets, etc...."
INGREDIENTS
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5 large carrots, unpeeled, in 3/4 inch slices
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1 large yam, peeled, in 1 x 1 inch cubes
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1 large rutabaga, peeled, in 1 x 1 inch cubes
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4 turnips, peeled, in 1 x 1 inch cubes
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1 large parsnip, in 3/4 inch slices
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3 yellow beets, peeled, in 1 x 1 inch cubes
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6 garlic cloves, unpeeled
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3 stalks celery, in 3/4 inch slices
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1/4 cup olive oil
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1/4 cup balsamic vinegar
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1/3 cup honey
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1 teaspoon garlic powder
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2 teaspoons fresh rosemary, minced
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1/2 teaspoon salt
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fresh ground black pepper, to taste
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2 -3 small boiling potatoes, in 1x1 inch cubes (Yukon or New varieties) (optional)
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