Roasted Root Vegetables With Maple Balsamic Dressing

"Use your choice of vegetables including parsnips, potatoes, celeriac, red onions and beets or go with all orange and yellow as given in the recipe. Looks as good as it tastes. From Bonnie Stern's Essentials of Home Cooking."
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
photo by karen photo by karen
Ready In:
1hr 15mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Combine the prepared vegetables in a large bowl and toss with oil. Spread onto a large non-stick rimmed baking sheet. Use parchment paper if you like, but I didn't find it necessary.
  • Roast at 375 degrees for 45 to 60 minutes, stirring once or twice, until browned and tender.
  • Combine the vinegars and remaining ingredients in a small bowl and toss with the hot, cooked vegetables. Sprinkle with parsley.

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Reviews

  1. JustJanS
    We eat a lot of roast vegies, but the dressing adds another fantastic dimension to them. I made this using a mix of potatoes, sweet potatoes, red capsicum, red onion, carrot and pumpkin. I couldn't get parsley so used chives instead. Shall be making this again soon!
     
  2. Sweet Baboo
    Very, very good. I baked on two Pampered Chef stoneware pans and did not need to turn the vegetables when roasting, which really simplifies the cooking process.
     
  3. Queenofcamping
    This was wonderful. I was afraid the kids would not like it but they all loved it. We had never had turnips or rutabaga(sp). I put red potatoes, sweet potatoes, carrots, turnips, onion, and rutabaga. I am soo excited to have found more veggies that the kids like.
     
  4. karen
    Wow! This was a great dish. I love the balsamic flavor with the simply roasted vegetables. I used 2 sweet potatoes, 2 carrots and one beet, and made half of the vinegar sauce following the recipe exactly. I baked the vegetables for 45 minutes, and the potatoes were soft and the carrots & beets were slightly firm. This one is a keeper and going into my 10 star cookbook!
     
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Tweaks

  1. JustJanS
    We eat a lot of roast vegies, but the dressing adds another fantastic dimension to them. I made this using a mix of potatoes, sweet potatoes, red capsicum, red onion, carrot and pumpkin. I couldn't get parsley so used chives instead. Shall be making this again soon!
     

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