I love roasted vegetables on chilly fall and winter nights. I especially love how easy they are to make. Chop up a medley of favorites, spread on a baking pan and toss into the oven- et voila! You can serve as a side dish with practically anything- fish, pasta, rice, or even crispy fried tofu. Simple, healthy, flavorful.
Ingredients: (makes 2 servings)
1 cup peeled, chopped carrots
1 cup brussel sprouts, rinsed and halved
1 cup small purple potatoes, quartered ( you could also use new potatoes or fingerling potatoes)
1 cup chopped onion (in large wedges)
1 Tablespoon balsamic vinegar
1 Tablespoon extra virgin olive oil
salt and pepper
Directions: Preheat oven to 400 degrees F. Spread out the veg on a parchment-lined baking sheet.
In a small bowl, whisk together the balsamic and oil until it becomes a creamy emulsion.
Spread the mixture over the vegetables with a basting/pastry brush.
Bake for 20 minutes until vegetables are tender.
Serve with a sprig of sage for color and some grated parmesan.
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