Roasted Root Vegetables with Balsamic Vinegar and Goat Cheese


1/2 pound of carrots, peeled, cut in three, and quartered
1/2 pound medium beets, peeled and cut into eighths
1/2 pound medium turnips, peeled, halved and sliced thick
1/2 pound medium parsnips, peeled, halved, and quartered
1/2 pound of yellow onions, peeled, halved and quartered
3 shallots, cut in half through the stem end (red onion chunks work well, too)
1/4 cup extra-virgin olive oil
kosher salt and fresh ground black pepper
1/4 cup honey
1/4 cup balsamic vinegar
4 ounces chilled fresh goat cheese


Preheat the oven to 350. Toss the vegetables with the olive oil and salt and pepper in a big bowl (I just did it on the baking sheet, which I also lined with aluminum foil to help with cleanup). Dump them out onto a baking sheet in a single layer and roast for 25 minutes. Whisk together the honey and vinegar in a small bowl. Take the vegetables out of the oven, pour the vinegar-honey mixture over, and toss. Return the pan to the oven and cook until tender and caramelized, about 20 more minutes. Top with pieces of goat cheese.