Roasted Root Vegetables
Roasted root vegetables are the perfect winter side dish. They pair beautifully with chicken, steak or even fish! The addition of balsamic vinegar and thyme balances brilliantly with the deep earthy notes of the beets.
If you can find them, young baby beets and carrots work wonderfully as the skins of the carrots don’t need peeled. When selecting your produce look for ones that have the greens attached. This will ensure you know the quality of the vegetables, plus you can save them for another dish!
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- 6 Baby beets (A mix of yellow and red)
- 12 Assorted carrots
- 4 Sprigs of thyme
- 1/4 cup Italian parsley leaves (loosely packed)
- 3 tbsp Balsamic vinegar
- Prepare the vegetables
Trim off the greens to the beets and carrots and trim the tails of the beets. With a vegetable brush clean off the carrots and beets under cold running water. Use a paring knife to cleanup and spots as needed. If some beets or carrots are larger cut them in half.
Combine root vegetables in a oven-safe roasting pan or pyrex cookware. Drizzle over 2 tbs of olive oil, the balsamic vinegar, herbs and salt and pepper. Mix until well combined.
- Roasting
Cover tightly with foil and place in a preheated 425 degree oven for 45 minutes. They are done with the tip of a knife goes in easily. Remove from the oven and mix to combine.