"Martha Stewart-like" Carmelized Root Veggie Roast
This is my version of a glaze for roasting root veggies that I originally saw on Martha Stewart show. Of course, I thought I could make it better (which I did) and so I made up my own version. It is simple and delicious. If you use this recipe for beets with tops, serve the glazed beets on a bed of the wilted greens. Delicious!

Carrots, beets, turnips, parsnips, rutabaga, butternut squash or any other winter squash, alone or in any combination. Quartered onions will add another dimension to this recipe, but don't use too many.
1/2 cup honey or brown sugar
1/4 cup Balsamic Vinegar
2 Tbs. Butter or margarine
Dash of ground cardamom, ginger and cloves (If you are just using carrots or parsnips, don't overdo the spices, you just want the aroma....it will overpower the flavor of the carrots)
Over med-Low heat, melt the butter in a small saucepan, add the honey and blend. Add the vinegar and stir until all three ingredients are mixed thoroughly. Add spices, stir and let ingredients "rest" for about 5 minutes. Place your veggies in a glass baking dish, in one layer, pour over the glaze and place in a 300 degree oven. Slow roast, turning periodically, until glaze begins to carmelized.

Remember that when you are adding spices, start with a little and add if needed. You can always add more, but it is hard to take them out....and always taste as you go. Everyone tastes things differently and just because you have a basic recipe doesn't mean you can't add you own touches. This doesn't work with baking, however, where there is a lot of chemistry at work.