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Print Balsamic Honey Glazed Root Vegetables & Walnuts
Ingredients
Units
Scale
- 4 small beets
- 2 parsnips
- 1 large sweet potato
- 2–3 sunchokes
- 1 cup walnuts, roughly chopped
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic
- 2 tablespoons honey
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
- 2 springs fresh rosemary, chopped
- 2 sprigs fresh thyme, chopped
- 3–4 fresh sage leaves, chopped
Instructions
- Preheat the oven to 425 F. Wash and cube all of the vegetables, making sure to cut the skin off the beets.
- Add the vegetables to a very large roasting tray
- Next, combine the olive oil, balsamic, honey, salt, and pepper.
- Pour 2/3 of the glaze over the vegetables, toss and fully coat them then place them in the oven for 20-25 minutes.
- Pull out the tray of vegetables after 20 or so minutes, add the roughly chopped walnuts, and herbs, and pour over the rest of the glaze. Stir everything around until all the ingredients are fully coated in the glaze.
- Add the vegetables back into the oven for another 15-20 minutes or until roasted and caramelized.
- Once everything has finished roasting serve
