Balsamic & Herb Roasted Vegetables
- 12 -15 baby red potatoes, washed and halved
- 1 sweet onion, peeled and cut into chunks
- 1 head garlic, peeled & separated & large cloves quartered
- 1 -2 carrot, peeled and sliced thickly
- 1 stalk celery, washed and sliced thickly
- 1/4 cup olive oil (approximately)
- 3 tablespoons balsamic vinegar (approximately)
- 1 teaspoon fresh coarse ground black pepper
- 1/2 tablespoon ground thyme
- 1 teaspoon ground rosemary (optional)
- Use this recipe as an inspiration as all the liquid ingredient measures shown are approximate (I don't measure - I add by simply pouring it on)! Almost any firm vegetables work well.
- If using mushrooms, sweet potatoes,peppers or zucchini or asparagus, etc., add these only in the last 15-20 minutes of roasting or they will disintegrate and get mushy.
- Preheat oven to 400u0b0F.
- Combine all ingredients in a large bowl and toss well to coat.
- Pour into an ungreased wide and low lipped baking dish (I like the Corning or Le Creuset dishes for this) and spread out evenly. For crispier veggies, spread into a single layer if possible.
- Roast for 45-55 minutes, depending on the thickness of your vegetables. Stir veggies halfway through the roasting time.
- Serve with meat main course.
- This recipe does not work well on a bbq.
- This recipe can be done on a half convection half regular method. Start off the first cooking time in the convection then switch the oven to the regular setting. This will yield crispier exteriors to the veggies.
- The garlic and onions will caramelize and sweeten.
- If you like saltier veggies, add 1/2 tsp kosher or rock salt.
baby red potatoes, sweet onion, garlic, carrot, stalk celery, olive oil, balsamic vinegar, fresh coarse ground black pepper, ground thyme, ground rosemary
Taken from www.food.com/recipe/balsamic-herb-roasted-vegetables-223407 (may not work)