Wednesday, November 17, 2010

Thanksgiving Recipes pt. II - Roasted Balsamic Veggies - easy

Another in my Thanksgiving series.  Can be made in advance up to a day in advance and reheated in the oven, covered, while baking something else or nuked.

Be sure to line roasting pan with aluminum foil.  You are already spending several days in the kitchen making one meal.  You needn't spend a whole nother day scrubbing one pan, even if soaked overnight (the pan, not you).

Roasted Balsamic Veggies - Easy
Serves 4-8 as a side

1-2 pounds of an assortment of your choice:  carrots, parsnips, beets, potatoes, Brussels Sprouts, mushrooms and/or sweet potatoes
1 medium onion
2 Tbl olive oil
2 Tbl. Balsamic Vinegar
1/2 tsp. kosher salt or to taste
1/4 tsp. coarsely ground black pepper or to taste

Preheat oven to 375F. Line roasting pan with aluminum foil. Lightly spray foil with cooking spray.
Peel and cut large veggies into 1 inch pieces. Small mushrooms or baby carrots can be left whole. Peel outer leaves of Brussels Sprouts and cut in half.   Cut onion into 3/8 to 1/2 inch rings.

Place vegetables in prepared pan. Drizzle with oil and balsamic vinegar;  toss to coat. Sprinkle with salt and pepper.  Arrange veggies in a single layer in pan.

Roast uncovered, stirring every 15 minutes until tender and evenly browned, about 45 minutes.  Serve hot or warm.  Cover and refrigerate if not serving within an hour.

2 comments:

Marcie said...

What do you think if roasting turnips with this crowd (of veggies)?

dena said...

Turnips would work quite fine. I prefer turnips in my chicken soup, though, which is why it's omitted from my list above.

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