Roasted Rosemary Balsamic Tzimmes
User Reviews
5
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Prep Time
25 mins
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Cook Time
55 mins
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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
Description
The Roasted Rosemary Balsamic Tzimmes features peeled and chunky-cut yams, carrots, and parsnips tossed in extra virgin olive oil mixed with molasses (or maple syrup as a substitute). After seasoning with kosher salt and spreading evenly on a parchment-lined sheet pan, fresh rosemary sprigs are arranged on top. The vegetables roast in a 400°F oven for 25 minutes undisturbed, developing a deep caramelization and soft texture.
Meanwhile, the balsamic vinegar is reduced in a saucepan until syrupy, concentrating its acidity and sweetness. After roasting, chopped walnuts are sprinkled over the vegetables, which are then stirred to combine flavors and textures before serving. The syrup is drizzled over or served alongside the roasted vegetable bowl.
This dish is ideal as a flavorful fall or holiday side, complementing roasted meats or vegetarian mains with its combination of sweet root vegetables and herbaceous notes. The balance of molasses and balsamic vinegar delivers complex layers without overpowering the natural earthiness of the roots.
To accommodate kosher Passover kitchens, maple syrup can replace molasses if certified molasses is unavailable. The recipe yields about 4 ½ cups, suitable for about 6 servings of roughly three-quarter cup portions each.
Ingredients
- 1 pound yams 1 large or 2 medium yams - orange sweet potatoes, peeled and sliced into 1 1/2 inch pieces
- 1 pound carrots about 5 medium carrots - I like using multicolored heirloom carrots, peeled and sliced into 1 1/2 inch pieces
- 1 pound parsnips about 2 large parsnips, peeled and sliced into 1 1/2 inch pieces
- 2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons molasses (or substitute maple syrup)
- 1 teaspoon kosher salt
- 4 prigs rosemary plus more for garnish if desired, fresh
- 1/2 cup balsamic vinegar
- 1/2 cup walnuts chopped
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
- Serves about 6 portions, with a serving size of 3/4 cup.
- Use maple syrup instead of molasses when preparing for Passover and keeping kosher, as kosher molasses can be hard to find.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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