Roasted Root Vegetables + Balsamic Reduction

Roasted Root Vegetables + Balsamic Reduction 1

Roasted Root Vegetables + Balsamic Reduction 1

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

Directions:
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

Directions:
Place all ingredients in a large bowl and use a fork to combine. Store in the fridge and use within one week.

Balsamic Reduction

½ cup organic balsamic vinegar
1 tablespoon organic grade B maple syrup (or organic raw honey)

Directions:
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

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Cassie is the founder and curator of Deco Tartelette, a celebration of color, taste, and resplendence. She delights in flânerie, culinary adventures, vintage coats, and yoga poses.

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