Root Vegetables In A Honey Balsamic Vinegar

We love roasted vegetables this time of year and when fresh, they areĀ  unbeatable. This should give them a little more respect. Try it!


  • 1 bunch baby carrots, cleaned, peeled and cut lengthwise
  • 1 bunch baby beets, cleaned and quartered
  • 4 turnips, cleaned, peeled and cut lengthwise (small ones)
  • 1 small butternut squash, peeled and cut into 1 inch cubes
  • 3 tbsp. balsamic vinegar
  • 2 tbsp. honey
  • salt and pepper to taste

Preheat oven to 350 degrees. Toss the vegetables with the oil, honey and vinegar to coat well.

On a parchment lined baking sheet, arrange the vegetables in a single layer and roast for about 40-45 minutes, turning once at half the baking time.

Test to see if done and season with a little salt and pepper.


Whatever you choose to serve these with, make sure you have a glass of Pinot Noir close a hand. They pair perfectly well.


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