Winter Roasted Vegetables With Balsamic Dressing
6 brussel sprouts, halved
4 parsnips, halved, then sliced
1 beet, cut into eighths, then halved
1/2 medium onion, quartered
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1/2 teaspoon garlic powder
1/8 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons fresh parsley, chopped (optional garnish)
To make the dressing:
In a large bowl, whisk together the balsamic vinegar and the mustard.
Add all spices and whisk.
Chop vegetables as indicated in ingredient section.
Combine the dressing and the vegetables.
Preheat oven to 400 degrees.
Winter's offering of color and flavor...
Natural sugars in the brussel sprouts, parsnips, onions, and beets caramelize to create beautiful flavor.
The balsamic dressing adds a little kick.
Wednesday, February 2, 2011 - 1:53pm