Balsamico Roasted Vegetables

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.

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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.

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