Balsamic-Rosemary Roasted Root Vegetables |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Balsamic vinegar and rosemary lend a tasty twist to this contemporary classic. Beets generally take a few minutes longer to roast than other root vegetables, so slice them into smaller pieces to ensure all vegetables reach tenderness at the same time. Ingredients:
2 tablespoons extra-virgin olive oil |
1 tablespoon balsamic vinegar |
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary |
2 large parsnips, peeled, quartered, and cut into 1/2-inch-thick slices |
3 small beets, peeled, quartered, and cut into 1/4-inch-thick slices |
2 carrots, cut into 1/2-inch-thick slices |
1 turnip, peeled, quartered, and cut into 1/4-inch-thick slices |
1 small rutabaga, peeled, quartered, and cut into 1/4-inch-thick slices |
salt, to taste |
freshly ground pepper, to taste |
Directions:
1. Preheat oven to 450°. Whisk together first 3 ingredients in a bowl. Add parsnip and next 4 ingredients; toss until vegetables are well coated. Add salt and pepper, and toss again. Place in a single layer on a rimmed baking sheet, and bake at 450° for 15 minutes. Stir vegetables, and bake 15 more minutes or until slightly crisp and golden but tender.
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