Roasted Root Vegetables With Balsamic
"These roasted root vegetables are an easy side dish for autumn and winter! Toss a medley of carrots, red potatoes, red onion, parsnips or turnips in a balsamic dressing, season with fresh rosemary and thyme, and pop them in the oven until tender and caramelized. The veggies are delicious with roast chicken, salmon, pork and meatloaf on a busy weeknight, and fancy enough to serve alongside a Thanksgiving turkey or a Christmas ham! Something magical happens when you toss the veggies with balsamic and herbs and roast them in the oven. The outsides become crispy, caramelized and sweet, while the insides are soft and tender. Whether you offer these pan roasted root vegetables alongside a roast chicken for your next Sunday supper, or add them to the Thanksgiving or Christmas holiday buffet, the easy side dish is always well received!"
Serves6 people
Preparation Time15 min
Cooking Time45 min
Cooking MethodOven