Roasted Root Vegetables

Here is our often requested recipe for roasted root vegetables. It's a great Thanksgiving side dish. Truthfully, there's no "set" list of ingredients; I usually just include whatever is at the store.

1 onion, quartered

2-3 carrots, cut in 1" pieces

1 turnip, cut in 1" pieces

2-3 parsnips, cut in 1" pieces

1 beet, (often a contentious addition but I've grudgingly decided they're acceptable), cut in 1" pieces

Potato, Regular and/or Sweet. Cut into 1" pieces. The amount will depend on if you use new potatoes or larger ones.

6-7 cloves of garlic or more, peeled and lightly smashed

Small bunch of rosemary

1/4 cup olive oil (more or less)

2 tablespoons balsamic vinegar

Kosher salt and black pepper to taste

Preheat oven to 425. Cut the rosemary into small sections. I don't usually take it off the stem or chop it because I prefer to discard it after it's done its duty. Put rosemary, olive oil and vinegar into a bowl and mix. Toss in cut vegetables until the are well coated then spread on a large rimmed baking sheet. Sprinkly generously with salt and pepper. Don't crowd the vegetables as this will prevent them from browning! Use a second sheet if you have to. Bake for about 30 minutes until tender. Keep an eye on it, especially if it's close to the burner or you use a lot of oil.

Bring some to my house...

 

Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Close (esc)

Hi there!

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now