Roasted Rosemary Balsamic Tzimmes
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
315 kcal
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Course
Side Dish
Roasted Rosemary Balsamic Tzimmes
Report
Root vegetables with walnuts glazed in molasses and roasted to perfection, drizzled in a rich balsamic reduction sauce.
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Ingredients
- 1 pound yams, peeled and sliced into 1 1/2 inch pieces (1 large or 2 medium yams - orange sweet potatoes)
- 1 pound carrots, peeled and sliced into 1 1/2 inch pieces (about 5 medium carrots - I like using multicolored heirloom carrots)
- 1 pound parsnips, peeled and sliced into 1 1/2 inch pieces (about 2 large parsnips)
- 2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons molasses (or substitute maple syrup)
- 1 teaspoon kosher salt
- 4 prigs fresh rosemary, plus more for garnish if desired
- 1/2 cup balsamic vinegar
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 400 degrees F. Combine the chopped root vegetables in a mixing bowl. In a smaller bowl, whisk together the olive oil and molasses. Pour over the root vegetables, sprinkle on the kosher salt, and stir to coat all of the vegetables evenly with the molasses, oil and salt.
- Spread vegetables out evenly on a parchment lined baking sheet. Place the rosemary sprigs across the top of the vegetables, evenly spread out. Place vegetables in the oven. Roast for 25 minutes undisturbed.
- In a small saucepan, bring the balsamic vinegar to a boil, then reduce heat to medium and simmer for 5-8 minutes until the liquid has reduced by half and the balsamic thickens enough to coat the back of a spoon. Remove from heat and pour into a cool heat-safe container.
- The syrup will continue to thicken as it cools.
- After 25 minutes of roasting, remove the tray from the oven. Sprinkle the chopped walnuts onto the tray with the vegetables, then stir the vegetables, moving the vegetables on the outside of the sheet to the center, and vice versa. While doing so the walnuts will be slightly coated with the molasses mixture. Return to the oven and continue to roast for 10-25 minutes longer, until the largest pieces of vegetables are tender.
- Remove the vegetables from the oven and discard the roasted rosemary sprigs. Drizzle the roasted vegetables with the balsamic reduction.
- Serve warm or at room temperature.
Notes
- Serving Size: 3/4 cup. Makes roughly 4 1/2 cups total, 6 servings.
- Passover Note: It is difficult to find molasses with a Passover hechsher. If making for the holiday and keeping kosher, use maple syrup instead.
Nutrition Information
Show Details
Calories
315kcal
(16%)
Carbohydrates
51g
(17%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Sodium
461mg
(19%)
Potassium
1282mg
(37%)
Fiber
10g
(40%)
Sugar
15g
(30%)
Vitamin A
12734IU
(255%)
Vitamin C
30mg
(33%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 461mg | 19% |
| Potassium | 1282mg | 27% |
| Fiber | 10g | 40% |
| Sugar | 15g | 30% |
| Vitamin A | 12734IU | 255% |
| Vitamin C | 30mg | 33% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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