It’s been quite a while since I posted a recipe but I’m excited to share this one with you guys! Luke and I had the awesome opportunity to head to the Phoenix Open Air Public Market on Saturday morning. We had been meaning to go for a while and I was so happy to finally go and it was definitely worth waking up at 7am! The Open Air Market is open from 8am to 12pm every Saturday and features a number of wonderful vendors. The experience was extraordinary! They had beekeepers selling all types of honey, they had a lady who sold goat products such as wool socks and goat milk soap, a few vendors who sold beautiful handmade jewelry and a woman who specialized in making every type of sauce in the world! Along with the other vendors, there were numerous farms who used the Open Air Market as their weekly storefront and sold all types of produce! One farm stand that definitely caught our attention was Steadfast Farms. Their produce stand had beautiful produce as well as some unique veggies I had never even heard of. Luke was brave enough to try the super spicy Black Spanish Radish that they had samples of. The veggies at the Steadfast Farms stand was so irresistible (and instagrammable), I ended up taking home a bunch of colorful carrots.
Growing up, I had always thought that carrots were only orange and had no idea they came in a wonderful array of colors! I have a special place in my heart for purple tubers now! We took our carrots home and tried to think of how to go about cooking them? Many ideas came to me such as carrot cake, carrot ginger soup, and even a Carrot Juice Smoothie. I remembered I had some potatoes in the pantry waiting to be used and Luke suggested roasting the carrots and potatoes. We finally had a start to our recipe. At this point I began just mixing random spices and sauces together to form a sauce to roast the roots in and after a bit of experimentation, I finally had a delicious vegetable dish that was bound to impress!
Carrots and potatoes are the star of this recipe. The sauce was a Balsamic Honey concoction that I had randomly created. It gave it the bold taste that it needed to compliment the natural sweetness of the carrots as well as to add flavor to the potatoes. After drizzling the sauce onto the carrots and potatoes, I roasted the roots for about 40 minutes on 400 degrees. The medley was so tender and flavorful, Luke couldn’t stop eating it and now it is on the menu again for next week. Here is the recipe for my Roasted Root Medley!
1 bunch of Carrots or 12 Carrots, tops removed
2-3 Potatoes, peeled
2 cloves of Garlic, diced
1/4 cup of Balsamic Vinegar Glazé
2 Tbsp of Honey (I used raw honey)
1 Tbsp of Ghee butter or Unsalted Butter, softened
1/2 Tsp of Onion Powder
1/4 Tsp of Ground Ginger
1 Sprig of Basil, optional
1 Tsp of Rosemary
Pinch of Salt and Pepper
Step 1: Preheat oven to 400 degrees. Lightly grease baking sheet with olive oil or butter. Arrange vegetables onto baking sheet. I put the carrots in the middle and the potatoes on the sides but you can arrange them however you like. You can also add onions to this dish as well by adding 1/2 a yellow onion to recipe, cutting it into wedges.
Step 2: In a small mixing bowl, combine garlic, balsamic vinegar glazé, honey, butter, onion powder, ginger, basil, rosemary, and add salt and pepper to taste.
Step 3: Drizzle mixture over carrots and potatoes making sure to evenly coat the vegetables. Garnish dish with more rosemary. Roast in oven for 40 minutes, being sure to check periodically. If you want potatoes to be browned, move dish to top rack for the last 5-7 minutes.
Step 4: Once dish is finished roasting, top with more butter and honey if preferred and enjoy!
We hope you enjoyed this recipe! Be sure to leave a comment in the Comment section below about what recipes we should try and we’ll pick our favorites. We’ll recreate our top favorite and feature it next month, complete with a shout out! Don’t forget to share this post and follow our blog! You guys made this blog flourish and we are forever grateful for that!