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Root Vegetables with Balsamic Glaze

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Root Vegetables with Balsamic Glaze

Directions

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Ingredients :

  • 3 medium beets
  • scrubbed and coarsely chopped
  • 2 medium carrots
  • peeled and coarsely chopped
  • 1 large sweet potato
  • scrubbed and coarsely chopped
  • 1 medium baking potato
  • scrubbed and coarsely chopped
  • 1 medium Yukon gold potato
  • scrubbed and coarsely chopped
  • 8 cloves garlic
  • peeled
  • 4 sprigs fresh rosemary
  • leaves removed and chopped
  • 3 tablespoons olive oil
  • 2 teaspoons coarse sea salt
  • ¼ cup balsamic vinegar

    • Methods :

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Mix beets, carrots, sweet potato, baking potato, Yukon potato, garlic, rosemary, oil, and sea salt together in a 9×13-inch baking dish.
  • Roast vegetables in the preheated oven for 15 minutes. Remove from the oven, drizzle with balsamic vinegar, and stir. Return to the oven and roast until fork-tender, about 30 minutes more, stirring again after 15 minutes.

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