Roasted Vegetables with Balsamic
Roasted Vegetables with Balsamic
4 lbs assorted root vegetables (potato, onion, celeriac, parsnips, beets, squash, radish, sweet potato, etc)
3 Tbsp olive oil
5 cloves garlic, minced
2 Tbsp chopped fresh rosemary, marjoram, oregano, or sage Balsamic vinegar, salt, and freshly ground black pepper to taste
1
Heat oven to 450 degrees.
2
Scrub vegetables and trim off tops and root ends. Cut into 2 inch pieces.
3
Toss with olive oil and spread on a baking sheet.
4
Roast for 15 minutes. Then add herbs and garlic, and continue cooking until vegetables are soft, 15-45 minutes.
5
Toss with vinegar, salt, and pepper to taste
Ingredients
4 lbs assorted root vegetables (potato, onion, celeriac, parsnips, beets, squash, radish, sweet potato, etc)
3 Tbsp olive oil
5 cloves garlic, minced
2 Tbsp chopped fresh rosemary, marjoram, oregano, or sage Balsamic vinegar, salt, and freshly ground black pepper to taste
Directions
1
Heat oven to 450 degrees.
2
Scrub vegetables and trim off tops and root ends. Cut into 2 inch pieces.
3
Toss with olive oil and spread on a baking sheet.
4
Roast for 15 minutes. Then add herbs and garlic, and continue cooking until vegetables are soft, 15-45 minutes.
5
Toss with vinegar, salt, and pepper to taste
Notes
