Balsamic Roasted Root Vegetables

Okay fat pants – you have Got. To. Go!! And step one is to devour scores of veggies with unparalleled ferocity. These balsamic roasted root veggies fit my skinny jeans and filled my tummy.

Somewhere between the busy schedules the we all seem to find our selves in, lack of gym time, the holidays, the 13 plates of holiday cookies, chocolate, and too many decadent treats to count – the fat pants suddenly found themselves a little too tight for comfort and the judgement marks left on my tummy are just so last season. Well, no season rather.

Dang do I love me some holiday cookies, but it’s time to get back to reality. These roasted veggies are filling, sweet and warm, cozy and super duper easy – so there is really no excuse for them not to grace your table this winter.

Now before we get too far, I have to confess that me and parsnips first introduction was like a bad date. There was no chemistry, just awkward conversation and he, Mr. Parsnip, was just rigid and woodsy and had no sense of humor. I like a vegetable with a sense of humor. But we’ve made our amends and even become friends. Whew, it was a rocky road.

Me and cabbage on the other hand, are a match made in heaven. He’s dark, twisty, colorful and just do darn puurrrdy.

So if I can get along with Mr. Cabbage, Mr. Parsnip and sure, even Mr. Carrot – these skinny jeans might not be as far off as I thought.

For the balsamic glaze I used Star Fine Foods Balsamic of Modena Glaze. It’s a staple in my kitchen and is so versatile, from Cantaloupe Bruschetta with Prosciutto to Apple Balsamic Roasted Sweet Potatoes with Cranberries and Goat Cheese.  

If you don’t have time to go store hopping to find this beauty, a simple reduced balasamic vinegar will do the trick as well. Add about 2/3 – 3/4 cup of balsamic vinegar to a saucepan and over medium-low heat, stirring frequently, reduce the vinegar until it becomes syrupy. Let it cool and them pour over the veggies. Easy peasy!

Check out these other Root Veggie Filled Recipes:

Hazelnut Parsnip Soup – Perry’s Plate

Roasted Root Vegetables with Lentils – Bev Cooks

Root Vegetable Gratin – Heather Christo Cooks

Lentil Soup with Root VegetablesDessert for Two

Yield: 4 servings

Balsamic Roasted Root Vegetables

Roasted carrots, parsnips and non-root cabbage perfect for a new year's resolution.


Ingredients:

½ Red Cabbage, Sliced ½"-¾" thick

2 Parsnips, sliced into 3" strips

3 large Carrots, sliced into 3" strips

⅓ cup Balsamic Glaze

¼ cup Olive Oil

1 tsp Garlic, minced

½ tsp Pepper

½ tsp Salt

2 Tbsp Parsley, minced

¼ tsp Cayenne Pepper


Directions:

Preheat oven to 400 degrees.

Peel parsnips and carrots. Slice both into chunks 3" in length. Then stand on end and slice all pieces lengthwise, into halves and then into quarters. Large pieces of carrots and parsnips might have to be sliced into 1/6th. Set aside in large bowl.

Slice red cabbage and remove woody core. Slice on the bias so that the cabbage is sliced lengthwise and long ribbons appear when cut. Place into large bowl and discard core of cabbage.

Pour over balsamic glaze, olive oil, garlic, salt, pepper, parsley, and cayenne pepper. Toss to throughly coat all vegetables.

Pour vegetables on baking sheet lined with silicone baking liner. Bake in oven and toss every ten minutes to ensure vegetables remain coated with balsamic glaze. Add more if you notice vegetables are drying out slightly. Toss and roast until carrots and parsnips are fork tender.

Serve alongside chicken, steak or pork tenderloin.

Devour.


Megan Pence-Keno www.countrycleaver.com