Roasted Root Vegetables - Carolina Country

Roasted Root Vegetables With sweet ‘n’ sour sauce

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Roasted Root Vegetables

Roasting makes vegetables sweeter, and the sweet-sour sauce is a perfect match. Even beet haters will love it! For a variation, use sorghum syrup instead of honey.


  • 4 cups beets, carrots, small turnips

  • or a combination, cut into similarly-sized chunks

  • 6 tablespoons grapeseed or vegetable oil

  • 1 teaspoon dried thyme

  • ½ teaspoon garlic powder

  • ½ teaspoon salt

Sweet ‘n’ sour sauce
  • 6 tablespoons balsamic vinegar

  • 2 tablespoons orange juice

  • 1 tablespoon honey

  • Black pepper

  • Salt

  • Sprigs of fresh thyme for garnish (optional)


  1. Preheat the oven to 400 degrees.

  2. Cut the vegetables into similarly-sized pieces to be sure they cook at the same time — about 2-inch chunks. Spread the vegetables on a rimmed baking pan that’s large enough so that the chunks aren’t crowded. Pour on the oil and toss, then sprinkle on the dried thyme, garlic powder and salt, and toss once more. Roast for 30 minutes or until a sharp knife easily penetrates the vegetables.

  3. For sauce: Put the balsamic vinegar, orange juice and honey in a small saucepan over medium heat. Stir in a pinch each of black pepper and salt. Simmer, stirring frequently, until the mixture reduces by half, 3–4 minutes.

  4. Put the still-warm roasted vegetables in a serving bowl, then toss with the warm sauce. Garnish with fresh thyme, if desired.

Recipe courtesy of

Debbie Moose ( has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.

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