Balsamic Roasted Root Vegetables With Rosemary

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 tablespoon olive oil, to 9x13 roasting pan
• 2 russet potatoes, unpeeled, scrubbed, cut into 1 pieces
• 1 bunch carrot, greens removed, carrots scrubbed and cut into 1 pieces
• 1 bunch beet, greens removed, beets scrubbed and cut into 1 pieces
• 1 onion, peeled and cut into 1 pieces
• 3 tablespoons fresh rosemary, chopped
• 1 1/2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 5 garlic cloves, peeled

Recipe

• 1 position 1 rack in bottom third of oven and 1 rack in the center of oven and preheat oven to 400.
• 2 oil 9x13 roasting pan with 1 tbsp olive oil.
• 3 combine all vegetables and rosemary in a large mixing bowl.
• 4 add olive oil and balsamic vinegar and toss to coat.
• 5 season with salt and pepper.
• 6 fill the roasting pan with the vegetables and cover with a sheet of aluminum foil and place on the bottom oven rack.
• 7 roast for 30 minutes stiffing occasionally.
• 8 remove the foil and move the pan to the middle rack.
• 9 continue to roast until all vegetables are tender and browned in spots, stirring and turning vegetables occasionally, (~ 30 more minutes).
• 10 let stand on baking sheets at room temperature.
• 11 transfer roasted vegetables to large bowl and then serve.
• 12 cook’s note: these vegetables can be prepared 4 hours ahead and used to dress up a green salad or can be enjoyed on their own.