Roasted Vegetables with Balsamic
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Roasted Vegetables with Balsamic2017-03-292017-03-29/wp-content/uploads/2017/03/logo_ccf.pngCrossroads Community Farmhttps://crossroadscommunityfarm.com/wp-content/uploads/2017/03/recipe_image_new.jpg200px200px
Roasted Vegetables with Balsamic
Beet, Carrot, Celeriac, Parsnip, Potato, Radish (Beauty Heart), Recipe, Side Dishes
March 29, 2017
Roasted Vegetables with Balsamic
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
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