Sweet Balsamic Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I love this as a light, vegan meal around Thanksgiving or Christmas, either on it's own or as a side to roasted tofu. Of course, if you eat dairy, feel free top crumble some fresh goat's cheese on top of the veggies during the last 10 minutes of baking - it will be delicious. Read more . Makes 4 generous side-dishes or 2 vegan mains. Ingredients:
4 1/2 oz peeled parsnip, chopped into 2 pieces |
5 oz (about 1 medium) purple-topped turnip, cut into 2 pieces |
8 oz baby carrots |
8 oz red new or baby potatoes, halved |
2 large red onions, cut into eighths |
4 cloves garlic, peeled but left whole |
1/3 cup balsamic vinegar |
1/4 cup water |
2 sprigs fresh rosemary, cut in half |
4 small sprigs fresh thyme |
Directions:
1. Heat oven to 425°F, tear off 4 large rectangles of heavy-duty foil and lightly grease them with cooking spray.
2. In a large bowl, toss together all the ingredients except the herbs.
3. Evenly divide the mixture onto the centres of each sheet of foil, top each with 1/2 a rosemary sprig and one sprig of thyme.
4. Fold the packets to seal completely while still leaving room for steam. Place on 2 baking sheets.
5. Bake for 30 minutes, then open the packets carefully and bake for another 30 minutes.
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