Monday, November 1, 2010

Roasted Balsamic Vegetables

This side dish is one that is very healthy and extremely versatile. I often serve it with light, Italian dishes. You can pretty much use any veggies (or herbs!) that you wish, or whatever you have on hand. I've used parsnips, red onion, other types of peppers and squash, even green beans in it, and it's always turned out well. Just make sure to put any harder, takes-longer-to-cook vegetable in with the first batch and others with the second (you'll see what I mean when you read the recipe!). The sweet potatoes seem like a strange addition, but I really like the flavor they give it. There's always something about that sweet/salty combo...

Roasted Balsamic Vegetables
Serves 4

1 Tablespoon of olive oil, plus more for drizzling

2 large sweet potatoes, peeled and chopped
2 or 3 handfuls of baby carrots
2 red peppers, chopped
1 bunch of asparagus, chopped
1 large zucchini, sliced
2 portobello mushroom heads, sliced

1/4 cup of balsamic vinegar
4 cloves of garlic, minced
1 teaspoon of dried basil
black pepper

Directions: Preheat oven to 400. Grease bottom of 9X13 glass pan with 1 Tablespoon of olive oil. Put sweet potatoes and carrots in the pan, and roast for 30 minutes. Remove from oven, and put peppers, mushrooms, asparagus, and zucchini in the pan and drizzle with olive oil. Return pan to the oven, and roast for 30 minutes more.

When vegetables are done, remove from oven and use a spatula to mix. Let cool slightly. In a large ziploc bag, mix balsamic vinegar, basil, garlic, and pepper. Place vegetables in, and shake to coat. Remove from bag, and place in serving bowl. They can be served warm, or room temperature. Enjoy!

I have been using this recipe for quite a long time, and am not sure where it originally came from. I tried to Google it, to see if I could find the source, but with no avail. Please let me know if it is yours, or you know where it came from!

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