Roasting vegetables in the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor.
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
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.
Great side dish! You can swap out the vegetables with parsnips, sweet potatoes or mushrooms, all delicious choices. Don't like rosemary? Use fresh thyme or dill.