Sunday, January 29, 2012

Balsamic Roasted Vegetables

Balsamic Roasted Vegetables

by Deborah Fisher

Prep Time: 15-20 min

Cook Time: 55 min


    For the Vegetables
    • 5 small red potatoes
    • 3 medium sized beets
    • 3 turnips
    • 3 carrots
    • 1 zucchini
    • 1/2 bunch of asparagus
    • 6 brussel sprouts
    • 1 red pepper
    For the Balsamic Dressing Marinade
    • 1/4 cup of Balsamic Dressing (or you can make your own with Balsamic vinegar and olive oil 1:2 ratio)
    • Sea Salt
    • Black pepper


    For the Vegetables

    Chop all veggies to bite size chunks and put in a large bowl

    For the Dressing

    Toss the veggies in the dressing to coat lightly

    Put into a large glass baking dish

    Cover with foil

    Bake for 35 minutes at 375

    Remove from oven and toss again with a large spoon

    Remove cover

    Bake for 20 minutes at 425

    The vegetables should be soft to poke at (check the beets, they usually take the longest)

    Pair up with some quinoa and you have a perfectly balanced meal!!

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