Roasted Vegetables
Miriam
ingredients
- 3 tablespoons balsamic vinegar (white is preferred)
- 1 tablespoon chopped shallots
- 1 lb. small carrots with green tops
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 12 fingerling potatoes (1-1/4 pound cut in half lengthwise)
- (or use new potatoes)
- 1 6 oz. bag radishes, cut in half
- 2 cups sliced asparagus (cut into 2" slices)
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chives
directions
- 1
Heat over to 500 degrees. Mix vinegar and shallots in a bowl and set aside.
- 2
Cut carrot tops off and cut into smaller pieces, about size of “baby carrots”. Mix carrots with next 5 ingredients (through radishes). Place in bottom of roasting pan and toss around to combine. Bake for 20 minutes, stirring occasionally.
- 3
Remove pan from oven and add shallot/vinegar mix, along with asparagus and mix well. Bake 5 more minutes, remove and stir in parsley and chives.
- 4
Recipe makes approximately 7 servings.
Source: Miriam
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews