Instead of making multiple side dishes why not make these balsamic & herb roasted vegetables? I’ve used carrots, parsnips, sweet potato, shallots & garlic. Next time I’ll add chopped butternut squash – I forgot it. I tossed the veg together with olive oil, balsamic vinegar, rosemary & thyme sprigs, a beautiful local honey & generous pinches of sea salt & freshly ground black pepper. After about an hour or so in a 350°F (180°C) oven the vegetables are caramelized & delicious. These veg are the perfect side for any roast. I squeeze the garlic from each clove & add back into the vegetables just leaving them whole. This amount would serve 4 to 5 people, it’s dependent on what else you’re serving. This sticky roasted veg recipe, while so straightforward to make, forms a rich complexity of elevating the humble wintertime veg. I hope you try them.
Lovonis Lark
recipes + wellness
sticky roasted vegetables
This sticky roasted veg recipe, while so straightforward to make, forms a rich complexity of elevating the humble wintertime veg. I hope you try them.
Servings: 5
Calories: 401kcal
- 8 shallots, peeled & halved (the long shallots, the ones about 1/4 to 1/2 the size of a medium onion) or use red onions – about 4 small
- 3 medium parsnips, peeled, halved crossways & halved or quartered lengthways for thick pieces
- 4 to 5 medium carrots, peeled, halved crossways & halved lengthways (for thick pieces halve lengthways again)
- 4 medium sweet potatoes, peeled, halved lengthways & cut into thick slices
- 2 bulbs garlic, separated into cloves & bruised, leaving the skin on (about 20 fat cloves)
- 4 sprigs rosemary
- 6 sprigs thyme, plus extra for garnish
- 1/4 cup balsamic vinegar
- 3 Tbsp olive oil
- 3 Tbsp honey
- 2 tsp flaky sea salt
- 2 tsp freshly ground pepper
- Preheat oven to 350°F (180°C) convection (fan-forced) oven (add 25 degrees if your oven doesn’t have fan/convection cooking). Line 1 or 2 baking sheets with parchment paper – if you’re baking sheets are on the small size then you might want to use two but if you don’t have a fan-forced oven, you’ll need to switch the pans around.
- On one baking sheet or a very large bowl, toss together all the ingredients. If you're using two pans, divide everything between the two baking sheets, arrange it so the cut side of the vegetables are facing down. Roast for about 1 hour, tossing everything halfway through cooking, until the vegetables are caramelized & sticky. Add another 10 minutes if they’re not quite there – you want the veg to be quite caramelized.
- Garnish with some extra thyme leaves if desired. Serves 4 to 6.
Nutrition
Calories: 401kcal | Carbohydrates: 78g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1081mg | Potassium: 1287mg | Fiber: 13g | Sugar: 30g | Vitamin A: 33866IU | Vitamin C: 28mg | Calcium: 132mg | Iron: 3mg