Balsamic Roasted Vegetables
“Get ready for a flavour explosion with our Balsamic Roasted Vegetables! This vibrant combination of soft, caramelised vegetables is a visual and gustatory delight. Our trade secret? A mouthwatering marinade of olive oil, balsamic vinegar, and savoury herbs that perfectly balances tart and sweet flavours with each bite. These roasted vegetables are guaranteed to be the talk of the dinner table, whether they are the main course or just a side dish. Prepare to expand your culinary horizons with this stunningly simple recipe that highlights the colourful nature of farm-fresh fruit.”
Ingredients:
- Four cups diced red potatoes and two cups baby carrots
- One large red onion, cut into strips that are 1/4 inch broad.
- Half a tsp balsamic vinegar
- four tsp olive oil
- One garlic clove, cut finely
- 1 tsp of new thyme
- One tsp finely chopped rosemary
- 1 tsp finely chopped sage
- One cup of sliced green beans
- One-third tsp kosher salt
- one-half tsp freshly ground peppermint
Instructions:
- Assemble the components.
- Lightly oil a big roasting pan and preheat the oven to 400 degrees Fahrenheit.
- Combine potatoes, carrots, onions, olive oil, balsamic vinegar, garlic, and herbs. Put the vegetables in a pan order.
- Vegetables should be roasted for 35 minutes, stirring every ten.
- After adding the chopped green beans to the pan, roast the veggies for a further ten minutes.
- Season the roasted vegetables with salt and pepper and arrange them on a serving plate.
TIPS:
- Make sure not to overcrowd the pan and to space the veggies apart so they do not come into contact with one another so the vegetables brown properly and have a crispy coating. They will overheat and get mushy if they are too close together. If needed, use a second baking sheet.
- To ensure even cooking when roasting multiple baking sheets at once, turn the pans around. Even better, use the convection setting on your oven if it exists; just make sure to lower the temperature by 25 degrees.