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Roasted Vegetables
Roasted Vegetables
Cathy Kirkham
Roasting vegetables in the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor.
Ingredients
- 2 medium carrots peeled, cut into 3/4" chunks
- 1 medium onion cut into 1" chunks
- 1 small fennel bulb cut into 3/4" wedges
- 4-6 garlic cloves peeled
- 2 tbsp olive oil
- 2 tsp balsamic vinegar
- 2 tsp. chopped fresh rosemary
- chopped flat leaf parsley
Directions
Heat oven to 400, toss vegetables with oil, vinegar, rosemary and 1 tsp salt.
Spread in a baking pan in a single layer. Roast about 35- 40 min. until fork tender and caramelized. Stir once or twice.
Garnish with parsley, season with salt and pepper.
