"Martha Stewart-like" Carmelized Root Veggie Roast
This is my recipe for balsamic glazed roasted fall root veggies. 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 did and so here it is. It is simple and delicious. If you use this recipe for beets with tops, serve the glazed beets on a bed of the wilted greens. Delicious!

Carrots, beets, turnips, parsnips, rutabaga, butternut squash or any other winter squash, alone or in any combination. Quartered onions will add another dimension to this recipe, but don't use too many.
1/2 cup honey or brown sugar*
1/4 cup Balsamic Vinegar
2 Tbs. Butter or margarine
Dash of ground cardamom, ginger and cloves (If you are just using carrots or parsnips, don't overdo the spices, you just want the aroma....it will overpower the flavor of the carrots)

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 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. 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 organic evaporated cane juice crystals, to which I add local molasses. Just pour the molasses 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.