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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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!
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!