Balsamic Roasted Vegetables


Photo: Sheri Wetherell

About

Adjust the amount of vegetable according to personal preferenc.

Slowly roasting vegetables releases their natural sugars, creating a delicious caramelization that marry all their glorious earthy flavors into one beautiful dish.

Yield:

16.0 servings

Added:

March 24, 2010

Creator:

Anonymous

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Ingredients

Golden beets
Red beets
Fennel
Red onion
Fingerling potatoes
Kabocha (or acorn squash)
Olive oil
Balsamic vinegar
Salt
Ground black pepper
Fresh sprig of rosemary

Preparation

1
Clean and top the beets and, along with the fingerling potatoes, drizzle with olive oil.
2
Roast whole at 400 degrees until softened, but not completely cooked (about 30 minutes).
3
Remove from the oven and carefully peel the beets, then cut in half.
4
Slice the fingerlings lengthwise in half and continue roasting
5
Quarter the fennel and red onion lengthwise
6
Cut the kabocha into 1/2 inch wedges.
7
Toss all the veggies in a bowl and drizzle enough olive oil to sufficiently coat.
8
Then, add a big splash of balsamic vinegar, a couple hearty pinches of Kosher salt, a few good turns of fresh ground black pepper, and a small sprig of fresh rosemary.
9
Let roast another 30-40 minutes, turning every so often to get an even roast.

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