"Martha Stewart-like" Carmelized Root Veggie Roast

Specialty Carrot, harvested New Moon Farm Organics, Spring 2009

Here is my recipe for balsamic glazed roasted fall root veggies, although I did throw in some winter squash.  I originally saw a similar version of this recipe on the old Martha Stewart show (pre-incarceration). Of course, I thought I could make a better version, which I could and which I did, so here it is. It is simple and delicious. If you use this recipe and your beets have their with tops, serve the glazed beets on a bed of  wilted beet greens. The contrast of the green of the leaves and the color of the veggies is gorgeous! And delicious!

Combination of: Carrots, beets, turnips, parsnips, rutabaga, butternut squash or any other winter squash, alone or in any combination.There is no wrong combination of these veggies.  You could add one quartered onion which will add another dimension to this recipe, but don't use too much,  as the strong flavor of onions will take over the dish.  I generally use about a cup each of the sweeter veggies and 1/2 cup each of the rest, except for that onion thing. 
1/2 cup honey or brown sugar*
1/4 cup Balsamic Vinegar
2 Tbs. Butter or margarine
Generous dash of ground cardamom, ginger and cloves

Sprinkle of sea salt

(If you are just using mostly carrots and/or parsnips, don't overdo the spices. It will overpower the flavor of the carrots/parships.)


Over med-Low heat, melt the butter in a small saucepan, add the honey and blend. Add the vinegar and stir until all three ingredients are mixed thoroughly. Add spices, stir and let ingredients "rest" for about 5 minutes. Place your veggies in a glass baking dish, in one layer, pour over the glaze and place in a 325-350 degree oven. Slow roast, turning periodically, until glaze begins to carmelize. The time this requires will depend on the size you cut your veggies and the temp you use.  If you want this recipe to go quicker, partially cook (boiling or microwave) the veggies before you put in to roast. This may wash out the flavor a bit, but it will shave off 1/3 of the cooking time.

Remember that in a dish like this, when you are adding spices, start with a little and add if needed. You can always add more, but it is hard to take them out....and always taste as you go. Everyone tastes things differently and just because you have a basic recipe doesn't mean you can't add you own touches. This doesn't work with baking, however, where there is a lot of chemistry at work.

* Note about brown sugar: Brown sugar is just processed white sugar that has been sprayed with molasses or, heaven forbid, corn syrup. This means if you are using storebought brown sugar, you are still using processed white sugar. Fortunately, it is very easy to make your own brown sugar with "healthier" ingredients. I use some sort of organic evaporated cane juice crystals, to which I add local molasses or sorghum. Just pour the molasses/sorghum into the sugar (or use the blender...that is faster) and stir until you get the level of "brown" you desire. Obviously, the more molasses you add the "browner" the sugar. Tastes way better, too.

Assorted Heirloom Beets, harvested New Moon Farm Organics, Fall 2009