Roasted
Balsamic Vegetables
Ingredients:
2 medium sweet potatoes, peeled
and cut into 1'' cubes
2 large carrots, cut crosswise
into 3/4'' slices
2 medium parsnips, cut into 1''
slices
1 medium onion, quartered and cut
through to the root into 1'' slices
1 turnip, cut into 1'' cubes
2 small zucchini, cut into 1''
half moons
3 garlic cloves, coarsely chopped
3 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme, chopped
1-1/2 tsp salt
2 Tbsp fresh parsley, minced
2 Tbsp Parmigiano-Reggiano,
freshly grated
**Note: will
work with any mixture of vegetables or amounts.
Just alter as fits your needs.
Directions:
Preheat the oven to 450°F. Line a
baking sheet with aluminum foil.
Combine the sweet potatoes,
carrots, parsnips, onion, turnip, zucchini, and garlic in a large bowl. Drizzle
with the olive oil and vinegar. Add the rosemary, thyme, and salt. Toss well to
combine.
Spread the vegetables onto the
prepared baking sheet in a single layer. Roast the vegetables for 50 minutes,
or until the vegetables are browned and crisp-tender. Give the pan a good shake
once or twice while baking so the vegetables cook evenly. Transfer to a serving
platter. Sprinkle the vegetables with the parsley and Parmesan before serving
hot or at room temperature.
