Roasted Autumn Vegetables¶
 Serves |  Total Time |
|---|---|
| 6 | 60 minutes |
Ingredients¶
- 6 baby carrots
3 small potatoes, cut into 1-inch pieces- 3 small parsnips, cut into 1-inch pieces
1 large sweet potato, cut into 1-inch pieces
2 large onions, halved crosswise with peel and roots
2 sweet bell peppers
6 garlic cloves- 0.5 cup vegetable broth
2 Tbsp (25 g) olive oil- salt
- black pepper
2 Tbsp balsamic vinegar
3 sprigs fresh rosemary
Cookware¶
- 1 large shallow roasting pan
Instructions¶
Step 1¶
Preheat oven to 450°F.
Step 2¶
In a large shallow roasting pan, combine halved baby carrots, potatoes, cut into 1-inch pieces, peeled and cut parsnips, cut into 1-inch pieces, peeled and cut sweet potato, cut into 1-inch pieces, onions, halved crosswise with peel and roots, halved and seeded sweet bell peppers, and unpeeled garlic cloves.
Step 3¶
Drizzle vegetable mixture with vegetable broth and olive oil; season with salt and black pepper.
Step 4¶
Roast uncovered at 450 °F for 45 minutes, stirring vegetables occasionally.
Step 5¶
Stir in balsamic vinegar and fresh rosemary. Roast for 15 minutes more, or until vegetables are tender and caramelized.
Source¶
- Recipe Box