Roasted Vegetables with Balsamic

Yields1 Serving

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

Heat oven to 450 degrees.

Scrub vegetables and trim off tops and root ends. Cut into 2 inch pieces.

Toss with olive oil and spread on a baking sheet.

Roast for 15 minutes. Then add herbs and garlic, and continue cooking until vegetables are soft, 15-45 minutes.

Toss with vinegar, salt, and pepper to taste

Nutrition Facts

0 servings

Serving size