Balsamic & Herb Roasted Vegetables Recipe

Name: Balsamic & Herb Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 -15 baby red potatoes, washed and halved; 1 sweet onion, peeled and cut into chunks; 1 head garlic, peeled & separated & large cloves quartered; 1 -2 carrot, peeled and sliced thickly; 1 stalk celery, washed and sliced thickly; 1/4 cup olive oil (approximately); 3 tablespoons balsamic vinegar (approximately); 1 teaspoon fresh coarse ground black pepper; 1/2 tablespoon ground thyme; 1 teaspoon ground rosemary (optional)

Servings: persons

12 -15 baby red potatoes, washed and halved
1 sweet onion, peeled and cut into chunks
1 head garlic, peeled & separated & large cloves quartered
1 -2 carrot, peeled and sliced thickly
1 stalk celery, washed and sliced thickly
1/4 cup olive oil (approximately)
3 tablespoons balsamic vinegar (approximately)
1 teaspoon fresh coarse ground black pepper
1/2 tablespoon ground thyme
1 teaspoon ground rosemary (optional)

1
Use this recipe as an inspiration as all the liquid ingredient measures shown are approximate (I don't measure - I add by simply pouring it on)! Almost any firm vegetables work well.
2
If using mushrooms, sweet potatoes,peppers or zucchini or asparagus, etc., add these only in the last 15-20 minutes of roasting or they will disintegrate and get mushy.
3
Preheat oven to 400u00b0F.
4
Combine all ingredients in a large bowl and toss well to coat.
5
Pour into an ungreased wide and low lipped baking dish (I like the Corning or Le Creuset dishes for this) and spread out evenly. For crispier veggies, spread into a single layer if possible.
6
Roast for 45-55 minutes, depending on the thickness of your vegetables. Stir veggies halfway through the roasting time.
7
Serve with meat main course.
8
This recipe does not work well on a bbq.
9
This recipe can be done on a half convection half regular method. Start off the first cooking time in the convection then switch the oven to the regular setting. This will yield crispier exteriors to the veggies.
10
The garlic and onions will caramelize and sweeten.
11
If you like saltier veggies, add 1/2 tsp kosher or rock salt.

692

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 -15 baby red potatoes, washed and halved, 1 sweet onion, peeled and cut into chunks, 1 head garlic, peeled & separated & large cloves quartered, 1 -2 carrot, peeled and sliced thickly, and more.

Yes, Balsamic & Herb Roasted Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balsamic & Herb Roasted Vegetables

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