Root vegetables are sweet and earthy, perfect for this time of year. When served with a tangy balsamic reduction, the combination is as rich as it is elegant. A lovely complement to a holiday dinner or served as a main course, root vegetables are incredibly nourishing and grounding. Use the leftovers to make a hearty soup and reap the benefit of a meal cooked once yet enjoyed twice.
Roasted Root Vegetables
Parsnips, carrots, beets, turnips, and rutabagas (or a gathered medley as you prefer)
2 tablespoons Herb Compound Butter (recipe below), melted
1 teaspoon salt
1 teaspoon freshly ground pepper
Preheat oven to 400 degrees. Peel vegetables and cut larger pieces in half. Brush vegetables with compound butter and season with salt and pepper. Roast for about 1 hour or until tender. Drizzle with balsamic reduction. Serve immediately.
Herb Compound Butter
½ cup organic or raw butter, cut into ½ inch cubes
1 teaspoon each fresh rosemary, sage, thyme, minced
1 large clove of garlic, minced
Place all ingredients in a large bowl and use a fork to combine. Store in the fridge and use within one week.
½ cup organic balsamic vinegar
1 tablespoon organic grade B maple syrup (or organic raw honey)
Place vinegar and maple syrup in a saucepan over low heat and reduce for about 30-45 minutes. Stir often. Do not let simmer or boil as this will result in a bitter-tasting reduction. Reduce to a syrup consistency. Store in the fridge and use within one week.
Image courtesy of Cassie Winslow