Side Dishes

Honey Balsamic Roasted Root Vegetables

Name: Honey Balsamic Roasted Root Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 40 g Kabocha squash; 40 g Carrot; 40 g Beet; 40 g Sweet potato; 8 g Honey; 30 g Balsamic vinegar; 2 g Rosemary; a pinch Salt; a pinch Ground black pepper

야채 오븐구이

Thick chunks of kabocha, carrot, beet and sweet potato tossed with balsamic vinegar, honey and rosemary and slow-roasted until tender. Firm fruits like apple or pineapple work too.

10mPrep

40mCook

2Servings

EasyLevel

🧺 Korean ingredients in this recipe

Kabocha Squash (Danhobak)Sweet squash that doubles as a natural sweetener
Korean Sweet Potato (Goguma)Purple-skinned, chestnut-sweet sweet potatoes for snacks and sweets

📝 Step-by-Step Instructions

Peel the kabocha, beet, sweet potato and carrot.

Honey Balsamic Roasted Root Vegetables — step 1

Cut them into rustic 2–2.5 cm pieces.

Honey Balsamic Roasted Root Vegetables — step 2

Toss in a bowl with the balsamic vinegar, honey and rosemary leaves.

Honey Balsamic Roasted Root Vegetables — step 3

Season with salt and pepper.

Honey Balsamic Roasted Root Vegetables — step 4

Roast in an oven preheated to 150°C until tender.

Honey Balsamic Roasted Root Vegetables — step 5

Turn halfway through so they cook evenly.

Honey Balsamic Roasted Root Vegetables — step 6

📊 Nutrition Facts (per serving)

136Calories (kcal)

34.3 gCarbs

1.9 gProtein

0.6 gFat

52 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.