Balsamic-honey Roasted Root Vegetables

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 5 large carrots, unpeeled, in 3/4 inch slices
• 1 large yam, peeled, in 1 x 1 inch cubes
• 1 large rutabaga, peeled, in 1 x 1 inch cubes
• 4 turnips, peeled, in 1 x 1 inch cubes
• 1 large parsnip, in 3/4 inch slices
• 3 yellow beets, peeled, in 1 x 1 inch cubes
• 6 garlic cloves, unpeeled
• 3 stalks celery, in 3/4 inch slices
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/3 cup honey
• 1 teaspoon garlic powder
• 2 teaspoons fresh rosemary, minced
• 1/2 teaspoon salt
• fresh ground black pepper, to taste
• 2 -3 small boiling potatoes, in 1x1 inch cubes (yukon or new varieties) (optional)

Recipe

• 1 preheat oven to 375 degrees.
• 2 cut the bottom 1/4 inch of each garlic clove off but do not peel cloves.
• 3 toss ingredients in a deep baking dish.
• 4 roast, uncovered, for approximately 30 minutes or until all vegetables are soft throughout.
• 5 toss vegetables and turn heat up to 400 degrees. roast until vegetables are browned and caramelized (15-20 minutes).
• 6 serve hot or at room temperature.