ROASTED BALSAMIC ROOT VEGETABLES

Some people think vegetables have to be boring...and that is so wrong!  This wonderful veggie dish is colorful and, oh, so tasty. I believe people eat with their eyes and the colors alone in this dish make it appealing.

 

 

Healthy, tasty holiday recipes from our kitchen to yours! Plus take 10% off 375 ml bottles of the olive oils and vinegars featured in our daily recipes. Offer good now till Thanksgiving...........

 

Roasted Balsamic Root Vegetables..........

 

1 ½ lb sweet potatoes

1 lb parsnips

1 lb carrots

½ cup dried cranberries

2 garlic cloves, minced

1 onion, coarsely chopped

1 Tbsp. light brown sugar

3 Tbsp. Joe and Son’s Butter Olive Oil…divided

2 Tbsp. Joe and Son’s 18 yr Traditional Balsamic Vinegar

Salt and Pepper to taste.

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Preheat oven to 375 degrees.

Peel the sweet potatoes, parsnips and carrots.  Then cut them into 1 ½ pieces. Combine them with the cranberries, garlic and onion and place them in a bowl. Toss the vegetables in 2 Tbsp. of the Butter Olive Oil and add salt and pepper. 

Place them in a single layer in a baking sheet (don’t crowd them) and roast them for about 30 minutes.

Mix the light brown sugar, the remaining Butter Olive Oil and the Balsamic Vinegar.

Remove the vegetables from the oven.  Pour the Balsamic mixture over the vegetables and toss. Return them to the oven and continue to cook until tender and caramelized…maybe 15-20 minutes.  Serves 6-8