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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.