Roasted Root Vegetables with Balsamic
These roasted root vegetables are an easy side dish for autumn and winter! Toss a medley of carrots, red potatoes, red onion, parsnips or turnips in a balsamic dressing, season with fresh rosemary and thyme, and pop them in the oven until tender and caramelized. The veggies are delicious with roast chicken, salmon, pork and meatloaf on a busy weeknight, and fancy enough to serve alongside a Thanksgiving turkey or a Christmas ham!
1 t Dijon mustard
1/3 c olive oil
3 cloves garlic
kosher salt and pepper
1 lb. red potatoes
1 lb. carrots
1/2 lb. turnips or parsnips
1 red onion
2 t chopped fresh thyme
1 T chopped fresh rosemary
- Preheat oven to 425°F. Line a large rimmed baking sheet with foil or parchment paper; set aside.
- In a medium bowl or large measuring cup, whisk together balsamic vinegar and Dijon mustard....
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