This is Amanda's all-time favorite recipe—and the one she gets the most requests for. It's the perfect combination of sweet and salty, with lots of hearty, healthy vegetables that make it delicious and satisfying.

4-5 medium-large beets (gold and red if possible), peeled and chopped into bite-sized pieces
2-3 medium onions, peeled and chopped into bite-sized pieces
5 or 6 full sized carrots, chopped into bite-sized pieces
Roughly a quart of potatoes (purple and buff/gold), scrubbed and chopped into bite-sized pieces
1-2 T olive oil
Salt and pepper

Preheat oven to 375. Toss the potatoes, carrots, onions and gold beets together with a bit of olive oil, salt and black pepper. Spread them out on a cookie sheet or in a baking dish. Then toss the red beets with a bit of olive oil and place them on top of and around the other veggies. Roast in the oven until they're all soft and fully cooked.

½-⅔ cup balsamic vinegar
1 T butter
2 T of cooking sherry
2 T brown sugar or honey
Black pepper
A pinch of salt
A nice big pinch of fresh thyme, plus more for garnish
½ T fennel seeds 

Combine all the ingredients except the thyme in a saucepan and bring to a boil over medium heat. Add the pinch of thyme, reduce heat to medium-low and simmer until the sugar is dissolved and the whole mixture has reduced by half. When the vegetables are done, remove them from the oven and let them sit a few minutes. While they're warm, transfer them to a serving dish and pour the sauce on top. Toss gently to coat. Sprinkle with fresh thyme. Serve warm.

Note: To make this dish into a full meal, cook up a few Italian chicken sausages, halve them lengthwise and slice them into 1/4 inch pieces. Add these to the vegetables before you toss them with the sauce. The saltiness of the sausages really balances out the sweetness of the rest of the dish. It's also good with crumbled feta cheese in place of or in addition to the sausage—just sprinkle this on top instead of mixing it in.

AuthorBelle Creek Gardens