Tuesday, November 20, 2012

Balsamic Roasted Vegetables

Roasting vegetables isn't rocket-science. It's super easy. The trick I've found over the last few years comes down to just a few simple rules - (1.) Roast veggies under a high heat, (2.) Stir every 10 to 15 minutes, (3.) know what veggies are in season, and (4.) always use fresh herbs. That's it. If you know of any other "tricks" for better roasted vegetables I would welcome your thoughts!

With Thanksgiving just a few days away, this recipe would make a healthier side dish. The original recipe I found online excluded Brussels sprouts... but, with the sprouts being in season, I saw no reason not to add them.

 Coating the vegetables.

Ready to be popped in the oven.

 Final results after 45 minutes.

                Balsamic Roasted Vegetables


1 small Butternut squash, peeled, seeded & cubed
2 Red Bell Peppers
1 Sweet Potato, peeled & cubed
3 Yukon Gold Potatoes, cubed
1 Red Onion, guarted
1 Tablespoon chopped fresh Thyme
2 Tablespoons chopped fresh Rosemary
1/4 Cup Olive Oil
1 1/2 Cups Brussels Sprouts, halved
3 Tablespoons Balsamic Vinegar
Salt & Pepper to taste


1. Preheat oven to 475 F.

2 In a large bowl, combine squash, bell pepper, sweet potato, Brussels sprouts and gold potatoes. Separate the red onion quarters into pieces and add to the mixture.

3. In a small bowl, stir thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with the vegetables until they are well coated. Spread evenly on a large roasting pan.

4. Roast for 40-45 minutes in the prepared oven, stirring every 10-15 minutes.  

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