Roasted Root Vegetables
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
4 small
Carrot (scrubbed and dried)4 small
Parsnip (scrubbed and dried)1 large
Garlic (clove, minced)3 tbsps
Olive Oil2 tbsps
Balsamic Vinegar2 tbsps
Brown Sugar1
SaltDirections:
1
In a large bowl, combine all vegetables
2
In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar
3
Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours
4
Arrange vegetables on a baking sheet, sprinkle with salt and pepper
5
Roast in a pre heated 500 degree F oven for 35 to 40 minutes or until cooked through