The simple act of adding balsamic vinegar to vegetables before roasting takes their flavors to a completely new dimension. The vinegar loses its acidity in the oven, and enhances the sweet flavors of the root vegetables.
We got our monthly supply of organic flours and vegetables on Friday evening, delivered to our door by my dear step-dad – thank you once again!
Here’s what I roasted this time:
- 8 medium potatoes, scrubbed and cut in chunks
- 3 big carrots, scrubbed and cut in chunks
- 3 small onions, cut in wedges
- 4 garlic cloves, each cut in 3 pieces
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon sugar
- 1 teaspoon salt (or to taste)
- freshly ground black pepper
After preheating the oven to 200 degrees Celsius, I scrubbed the potatoes and the carrots, and cut them in chunks. I prepared the onions and the garlic, placed all the veggies in a big bowl, added the rest of the ingredients, and stirred to mix well. Now, I covered a baking sheet with baking parchment, poured the veggies on the sheet, and baked them for 40 minutes in the middle section of the oven.