Roasted Vegetables With Thyme and Balsamic Vinegar

Submitted by TerribleCook1017

"This recipe is great as a light meal or side dish and is easy to make, despite the long cooktime. Note: If you choose to double this recipe, the cook time will be increased by quite a bit."

 

• Ready In: 1hr 40mins
• Ingredients: 8
• Serves: 2

ingredients

• 1 parsnip
• 1 carrot
• 1 leek
• 1 white onion
• 6 garlic cloves, whole
• 2 tablespoons olive oil
• 2 tablespoons thyme
• 2 tablespoons balsamic vinegar (or to taste)

directions

1. Cut parsnip, leek, and carrot into short strips. Cut onion coarsely. Leave garlic cloves whole or cut in half. Do not peel the garlic.
2. Evenly coat the vegetables in the oil and thyme. Spread evenly in a pan and roast for 60 - 90 minutes at 400 degrees. Stir occasionally to avoid sticking to the bottom. Vegetables are done when parsnips and carrots are tender and the edges of the leeks are burnt.
3. Finally, drizzle balsamic vinegar to taste over vegetables, stir, and serve.