Recipe Ideas - Balsamic Roasted Root Vegetables
Side dishes - sometimes they come to a meal as a second thought. Well, this recipe is going to be the shining light of your plate!
In following with the season, this recipe can be made with what you can find local and fresh. Can't find parsnips? Use potatoes! No radishes available? Pearl onions it is!
Balsamic Roasted Root Vegetables
What You'll Need:
- 3 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 2 Tbsp brown sugar
- 2 Tbsp soy sauce
- 1/2 Tbsp Dijon mustard
- 1/2 tsp dried basil
- Freshly ground black pepper
- 8 oz mushrooms
- 1 onion
- 1/2 lb carrots
- 1/2 lb parsnips
- 1 bunch radishes
- 1/4 bunch parsley (for garnish)
Directions:
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Preheat your oven to 400ºF. In a small bowl, combine the olive oil, balsamic vinegar, brown sugar, soy sauce, Dijon mustard, dried basil, and pepper. Set it aside.
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Slice the carrots and parsnips into 1-inch pieces, cut the mushrooms and radishes in half, and slice the onions into 1-inch wide wedges.
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Throw everything into a large mixing bowl. Pour the balsamic marinade over the veggies and toss or mix until everything is evenly coated. Then, spread it all out on a large baking sheet, making sure they're in a single layer and nothing is piled on top of one another.
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Pop the sheet into the oven for 20 minutes, pull it out and give it a stir, then put it back in for another 15 to 20 - until everything is tender and nicely browned around the edges.
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Roughly or finely chop (whatever is your preference!) the parsley. Transfer the cooked vegetables to a serving dish, sprinkle parsley over top, and enjoy!
Share your meal with roasted root vegetables in the comments or by tagging us on Instagram @albertagrocery.ca!
Recipe adapted from Budget Bytes