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Charred Root Vegetables

Carrots, beets, onions, and cranberries. Roasted at high heat until they caramelize, char, and confess all their sweetness. The side dish that quietly steals the entire meal.

Ingredients

• 3 large carrots, peeled and cut into 2-inch pieces
• 2 medium beets, peeled and quartered
• 1 large red onion, cut into thick wedges
• 1/3 cup dried cranberries
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 3 sprigs fresh rosemary
• Salt and black pepper

Method

1. Preheat oven to 425°F. Line a sheet pan with parchment.
2. Toss carrots, beets, and onion with olive oil, salt, and pepper. Spread in a single layer—don’t crowd the pan.
3. Roast for 25 minutes. Flip the vegetables, add the rosemary sprigs, and roast another 15–20 minutes until deeply caramelized and charred at the edges.
4. Remove from oven. Toss with cranberries and a drizzle of balsamic vinegar while still hot.
5. Serve warm. The cranberries will soften against the heat and the balsamic will reduce into a glaze.