ROASTED ROOT VEGETABLES

This recipe sings of the early fall and winter harvest!  I like to take advantage of the Farmers Market as much as I can when it is open.  You can buy whatever root vegetables that they have.  I like a little bite to the vegetables so I drizzle a small amount of balsamic vinegar over the vegetables while they are still hot.  This makes a great side dish and it is a wonderful way to get in your veggie servings for the day.

1 T olive oil 1 red onion, sliced 4 cloves garlic, peeled and cut in half 2 carrots, peeled and diced 1 turnip, peeled and diced 1 yam or sweet potato, peeled and diced 2 parsnips, peeled and diced 

1 t dried rosemary 1 t dried thyme 1 pinch salt 1/2 t black pepper 1 T balsamic vinegar, optional

 

Preheat oven to 375°F. Spray a baking sheet pan with nonstick cooking spray. Combine all ingredients in a mixing bowl; toss to combine. Place mixture on a sheet pan. Bake 30 minutes, turning vegetables every 10 minutes until vegetables are tender and slightly browned. Drizzle with balsamic vinegar before serving.
Makes 8 servings (1/2 cup).

 

I love to cook and I am always looking to find ways to add the most bang for my buck.  When you can only eat a small portion of food the more you can get in that small amount the better.

I hope you love this recipe as much as we do!