Roasted Vegetables with Balsamic


Roasted Vegetables with Balsamic

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March 29, 2017

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


1Heat 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