Balsamic & Herb Roasted Vegetables
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 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)
directions
- 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 400°F.
- 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.
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RECIPE SUBMITTED BY
I'm a graduate student researching various aspects of digital culture. I also garden, hike, read a lot and play with my dog, a border collie/aussie shepherd mix named Sandy.