Roasted Garden Vegetables
Source of Recipe
country living
Recipe Introduction
Cipollini, which look, smell and taste like onions, actually are members of the lily family, the same group to which other onions belong. Look for them in the produce section of your market or substitute small white onions.
List of Ingredients
- 3 T extra-virgin olive oil
- 1 lb cipollini onions, peeled
- 1 1/2 lbs small red potatoes, quartered
- 1 large bulb fennel, trimmed and cut lengthwise into 1/2" chunks
- 1 pint brussel sprouts
- 2 large red bell peppers, cut into thick strips
- 1 large yellow bell pepper, cut into thick strips
- 1 large orange bell pepper, cut into thick strips
- 3/4 cup balsamic vinegar
- 2 tsps sugar
- 3 cloves garlic, minced
- 1 1/2 tsps salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 425 degrees. Combine olive oil, onions and potatoes in a large bowl and toss to coat on all sides. Place in a roasting pan and roast 10 minutes. Add fennel and brussel sprouts and roast 10 more minutes. Add red, yellow, and orange peppers and continue to roast, stirring occasionally, until all vegetables are tender - about 20 more minutes.
- In a small saucepan, combine vinegar and sugar and bring to a boil. Continue to cook until mixture is reduced to 3 T. Add garlic, salt, and pepper to balsamic mixture and drizzle over vegetables. Toss to coat; serve warm or at room temperature.
Final Comments
Serving: 8
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