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Roasted Balsamic Root Vegetables



Autumn is here, and with it comes cozy comfort food.


This dish, also known in Yiddish as 'tsimmes' which means 'making a fuss' because of all the peeling and chopping that's required, is a Rosh Hashanah (Jewish New Year) classic, but also an easy to make recipe and great as a side dish for a Friday night (vegan) roast in all it's autumnal colours!


Although there’s a lot of peeling and chopping with this recipe, the rest requires little effort. Just pop the veggies in the oven and while they’re cooking you can prepare your balsamic reduction sauce.


This fragrant, colourful dish is drizzled with a balsamic reduction glaze, seasoned with a bit of rosemary and a pinch of cinnamon, a handful of prunes or dates for sweetness, and a dash of orange juice. It smells divine and it's a satisfying crowd pleaser.


Choose root vegetables in a variety of colours at your local market.