Balsamic-Honey Roasted Root Vegetables

Ingredients

• 5 large carrots, unpeeled, in 3/4 inch slices
• 1 large yam, peeled, in 1 x 1 inch cubes
• 1 large rutabaga, peeled, in 1 x 1 inch cubes
• 4 turnips, peeled, in 1 x 1 inch cubes
• 1 large parsnip, in 3/4 inch slices
• 3 yellow beets, peeled, in 1 x 1 inch cubes
• 6 garlic cloves, unpeeled
• 3 stalks celery, in 3/4 inch slices
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/3 cup honey
• 1 teaspoon garlic powder
• 2 teaspoons fresh rosemary, minced
• 1/2 teaspoon salt
• fresh ground black pepper, to taste
• 2-3 small boiling potatoes, in 1x1 inch cubes (Yukon or New varieties) (optional)

Directions

1. 1

   Preheat oven to 375 degrees.

2. 2

   Cut the bottom 1/4 inch of each garlic clove off but do not peel cloves.

3. 3

   Toss ingredients in a deep baking dish.

4. 4

   Roast, uncovered, for approximately 30 minutes or until all vegetables are soft throughout.

5. 5

   Toss vegetables and turn heat up to 400 degrees. Roast until vegetables are browned and caramelized (15-20 minutes).

6. 6

   Serve hot or at room temperature.