Friday, October 25, 2013
Roasted Root Vegetables with Balsamic and Goat Cheese
For several years, my brother lived in a little town in Northern Italy called Sacile. We visited him last year just after the significant earthquakes hit the balsamic capital of the world, Modena, deeply damaging both the production of balsamic and cheese making.
So, a few weeks ago, when my brother asked me what I wanted for my birthday this year, wine or balsamic, I was quick to beg for balsamic. I thought he would send one bottle. Imagine my delight when the following showed up in the mail last week!
I wanted a recipe that would showcase the balsamic without letting it overpower the dish. As he usually does, Tyler Florence came through. I used the recipe in his book Tyler's Ultimate as my inspiration. He suggests it as a side dish, but with a few mixed greens and lemon, it makes a perfect fall lunch.
They say stolen food is the sweetest. And stolen vegetables are far more appealing to little diners. Maybe that will be my new tactic for encouraging them to eat more.
1 parsnip, peeled and sliced into rounds
2 turnips, peeled and quartered
2-4 shallots, peeled and halved
4 carrots, peeled and left whole
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup honey
Sea salt and freshly ground black pepper
6-8 cups mixed baby greens
juice of half a lemon
4 ounces goat cheese
Preheat the oven to 350 degrees Fahrenheit. Place vegetables in a large baking dish and toss to coat with olive oil and a generous pinch of sea salt and a few grinds of black pepper.
Roast for about 30 minutes. In a small dish, whisk together the balsamic and honey. Remove the par-cooked vegetables from the oven and toss with the balsamic-honey mixture. Return to the oven and roast for about an hour more, or until the vegetables are fork tender and caramelized.
Serve warm with mixed greens and a few chunks of goat cheese.