 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
4 garlic cloves, minced |
3 tablespoons white balsamic vinegar |
1 teaspoon sugar |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1/3 cup olive oil |
1 pound brussels sprouts, quartered |
2 cups baby carrots |
2 parsnips, cut into 1/2-inch slices |
1/2 head cauliflower, cut into florets |
Directions:
1. Combine first 5 ingredients; whisk in olive oil in a slow, steady stream.
2. Place brussels sprouts and next 3 ingredients in a lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan. Drizzle with vinegar mixture, tossing to coat.
3. Bake at 400° for 45 minutes or until vegetables are crisp-tender and lightly browned, stirring every 15 minutes.
|
|