Tuscan Herb-Roasted Vegetables”
Source of Recipe
BBR
Recipe Introduction
Posted by: SoCalScottishGal I love this way of cooking vegetables. I could eat this with nothing else. It’s one of the first things I make when the weather turns to fall. The balsamic vinegar gives it such a dimension of flavor.
List of Ingredients
3 large carrots, peeled and cut diagonally into ¾-inch thick slices
2 medium red potatoes (with skins on), scrubbed and quartered
2 small onions (purple or white), each cut into 8 wedges
Seasoning:
2 Tbs. Olive oil
1 Tbs. Balsamic vinegar
2 tsp. Parslied garlic salt
1 tsp. Rosemary leaves, crushed
¼ tsp ground black pepper
Recipe
In 13x9x2-inch baking pan, combine seasonings ingredients, add vegetables, tossing to coat. Roast at 400° F for 40 minutes or until vegetables are tender, stirring occasionally.
Makes 4-6 servings
Hint: Other root vegetables, such as parsnips, turnips, or rutabagas, may be substituted for potatoes or carrots, if desired. Cut into smaller-size pieces
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