“The Roots” Balsamic Roasted Root Vegetables
One of my favorite restaurants in Tampa, Ella’s Folk Art Cafe, serves a dish called “The Roots”. Every time we get the chance to go there, I have a hard time forcing myself to order anything else. The description on their website goes like this:
The Roots Grilled Sweet Potato and Grilled Feta over Parsnip Puree and Herb Vinaigrette. Served with a Root Vegetable Chip & Pecan Salad and drizzled with Balsamic Reduction.
It sounds like heaven right? The sweet and savory flavors in combination with the hearty root vegetables make for a delicious dinner… Plus, it’s the perfect entree to order when I plan on stealing bites from everyone else’s dinner. 🙂
Last month. my girl Megan over at Country Cleaver, made some Balsamic Roasted Root Vegetables. Immediately my mind went to the last time I had “The Roots” at Ellas (before Christmas!) and I new it was time I try to recreate it in my own kitchen.
Megan used cabbage and as hard as I may try, I just can’t get on the cabbage band wagon…plus she kept it healthy with no extra toppings. Ella’s version is a little more involved with parsnip puree and has a bunch more steps for things like a vinaigrette, but I wanted to keep it simple enough that I could have it for week night dinners.
Once it was all put together, I didn’t miss anything with this rendition versus the one at Ella’s! I am so happy with how this turned out that I might actually be able to start ordering different things at Ella’s…well, maybe. 😉
"The Roots" Balsamic Roasted Root Vegetables
- 10 oz Pearl Onions
- 2 medium sweet potatoes, peeled and diced in 2 inch chunks
- 3 parsnips, peeled and diced in 2 inch chunks
- 1/4 cup olive oil (or butter, melted)
- 1/4 cup balsamic vinegar
- 1 tablespoon balsamic glaze
- big pinch of kosher salt & fresh ground pepper
- chopped pecans
- crumbled feta
- parsley, minced
- balsamic glaze, for drizzling