One of my new years resolutions this year is to go out of my comfort zone and use ingredients I had never cooked with before. Just walk into the supermarket and grab something you don’t recognize, no questions asked.
This is especially important for seasonal vegetables that only make an appearance in my store for a month or so and then just disappear. And I am always hesitant and I don’t know why!
The other day I was at the supermarket, I saw a vegetable that was the almost looked like John C. Reilly’s head. It was even the size of John C. Reilly’s head. I was like what in the world is this and how the hell did it even come out of the ground?
I ended up asking the people who worked there and it even took them a while to give me an answer. Sadly I don’t remember what it was called and of course I haven’t seen it sense because I bet other people were just as curious as me and snatched one up before they were gone.
I have yet to see John C. Reilly’s vegetable like head anywhere else. Disclaimer: IF YOU have seen this at your store (or have any idea what I could be talking about, I know my description is pretty meager) let me know.
Anyways I did have the guts this time to venture away from the sweet potatoes and beets (which I always go for) and look at the other vegetables usually don’t stand a chance. They deserve some love too I guess.
So I grabbed some turnips, parsnips and radishes and told myself I was going to make something delicious with them. So I put myself to the test!
Not only were they delicious but I suddenly realize how beautiful vegetables can be!! When I sliced through that watermelon radish I was amazed, and I loved how wonderfully white the insides of those turnips were!
Honey and balsamic are also a killer combination for roasting and caramelizing vegetables. When I first attempted it I was worried it would make them overly sweet, cause nobody wants sugary vegetables. But it turns out they were the perfect amount to make the perfect caramelization.
The radish definitely has a more unique taste and has a bit of a bitterness to it. And I also know some people who are indifferent to the taste of parsnips. If definitely depends on your palate cause everyones taste buds are different!
I’m so happy I am following this new years resolution of mine. It is definitely allowing me to experiment in the kitchen! Do you guys have any new years eve resolutions geared towards food? Let me know!
Balsamic and Honey Roasted Root Vegetables
1 bunch of rainbow carrots cut into coins
4 parsnips cut into coins
1 watermelon radish cut into 1 inch cubes
1 red onion coarsely chopped
3 turnips cut into 1 inch cubes
2 tablespoons honey
2 tablespoons aged balsamic or balsamic glaze
2 teaspoons salt
2 sprigs thyme, unstemmed (plus one for garnish)
2 sprigs rosemary, unstemmed (plus one for garnish)
2 tablespoons extra virgin olive oil
Preheat the oven to 400 degrees fahrenheit.
In a large bowl add the carrots, parsnips, radish and onion. Add the salt, rosemary, and thyme, then pour over honey, balsamic and olive oil. Toss well to coat.
Spread the root vegetables over a baking sheet so they are in a single layer. Add a sprig of thyme and rosemary to garnish and place in the oven for 40-45 minutes or until tender and lightly caramelized on the outside, shaking the tray and tossing them around a couple of time to ensure even cooking.