Spicy Balsamic Roasted Root Vegetables

This recipe comes from Rancho La Puerta’s amazing cookbook!

1/4 tspn cayenne pepper
1/4 tspn cinnamon
1 tspn whole dried thyme leaves
salt and pepper to taste
1 parsnip, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
3 sweet potatoes cut into large chunks
2 potatoes (I added white potatoes to the recipe but they were not in the original) cut into large chunks
1 medium turnip
4 large shallots, peeled and cut in half
olive oil
1 tblspn balsamic vinegar
1 tspn agave nectar
2 cloves garlic, minced

Pre-heat oven to 400 degrees
– Mix all spices in a bowl- you can grind together if you like but this is not necessary
– Place all vegetables on a large baking dish and sprinkle with olive oil and about 1 tblspn of the spice mixture
– Toss together to coat the vegetables and then spread them in a single layer on the dish
– Bake for about 45 minutes or until tender
– Remove from oven and drizzle with balsamic vinegar and agave nectar
РSprinkle garlic on top and stir everything together to coat evenly (the recipe calls for the garlic raw but you may want to saut̩ it for a few minutes which is what I chose to do!)

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