Balsamic Roasted Vegetables

October 1, 2012

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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.

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In a small bowl, whisk together the balsamic and oil until it becomes a creamy emulsion.

 

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Spread the mixture over the vegetables with a basting/pastry brush.

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Bake for 20 minutes until vegetables are tender.

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Serve with a sprig of sage for color and some grated parmesan.

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Other posts you may enjoy:

  1. Roasted Winter Veggies
  2. Balsamic Steamed Mushrooms
  3. Honey-Balsamic Vinegarette
  4. Oven Roasted Turnip Fries
  5. Summer Vegetable Soup

{ 2 comments }

lynn @ the actor's diet October 2, 2012 at 2:04 am

it’s definitely time to roast some veggies for me…by the way i’m going to be in DC over the next few months…would love to hear what your favorite places are!

Jen @ Keepitsimplefoods October 2, 2012 at 5:42 pm

There are so many good places in DC! Here are a few of my favorites (with good veggie options): Zatinya, Oyamel, Rasika, Cafe Atlantico, Birch and Barley, Loriol Plaza, Matchbox, Busboys and Poets, ahh so many!

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