Monday, September 17, 2012

Balsamic Roasted Vegetables


Fall vegetables are starting to appear in our veggie box.  Yippee!  I love all that the fall harvest has to offer.  Who doesn't like butternut squash, beets, pumpkin, apples, pears....oh, the fun that awaits each of us.  This week I found beets and butternut squash in the box so I knew I was going to be  looking for a vegetable recipe.  I was in luck as I had been assigned A Vegan Obsession for the Secret Recipe Club this month.  As I cruised through India-Leigh's lovely blog, I was quickly drawn to her recipe for Balsamic Roasted Vegetables.  I must admit that there were so many tasty treats listed that I had to restrain myself and think vegetables only!!  India-Leigh's blog focuses on gluten and sugar-free cooking.   She has been tracking down recipes since 2001!  What a collection!


Balsamic Roasted Vegetables

Serves four 

Preheat oven to 425° F.


1  butternut squash 
3 large beetroots (fresh, not pre-cooked)
1 sweet potato
2 large onions
6 cloves of garlic
1/4 bottle of balsamic vinegar 
2 springs of fresh rosemary
2-3 Tbsp extra virgin olive oil
Salt & pepper to taste

·    Peel the squash and the beets.  Roughly chop all of the vegetables except for the garlic cloves. Place them into a roasting pan and  pour the balsamic liberally over them.    Zig-zag a good splash of extra virgin olive oil over the top and liberally salt and pepper.   


Bake for approx 40-50 minutes.  The vegetables will darken as they bake.  Not to worry, it's the balsamic.  Test them after 40 minutes to see if they are soft.

PRINTABLE RECIPE

I love the sweet yet sharp taste of the vegetables!  While we roast root vegetables frequently, I had never poured balsamic over them...what a nice treat!!





21 comments:

  1. This looks like a fantastic recipe for all the veggies I'm seeing pop up at the farmer's market. Great SRC pick! :)

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  2. I am looking forward to trying this recipe...I have never had beetroots before, but I'm guessing they have a lot of health benefits..great looking Fall dish..

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  3. Yum! I can't wait to pick up my CSA again, we paused it for the summer with my garden producing so much, I just know there will be squash and beets soon!

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  4. This is one of our favorite recipes..:)we sometimes ad a touch of maple syrup..

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  5. This looks delicious! How much Balsamic Vinegar is 1/4 bottle? I have purchased my vinegar in large bottles and am guessing that would be too much? Thanks!

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  6. Balsamic is truly a wonderful ingredient. We toss our grilled veggies in it and that works great too!

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  7. Balsamic vinegar is one of my favorites. What would we do without it. Love that you've used it with roasted vegs.
    Sam

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  8. This looks great for my packed lunch! Yum!

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  9. Oh yum! Butternut squash is one of my favorites:@)

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  10. Kate, your veggies look perfectly caramelized and DELICIOUS! Great SRC post, my friend~

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  11. Love those vibrant colors! What a great fall side dish--so special it could be served with Thanksgiving dinner!

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  12. Great choice for this month's SRC, Kathy. Roasting the veggies brings out all their wonderful flavors. Sure reminds me that fall is here.

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  13. very nice use of the fall veggies - the finished plate looks very tempting.

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  14. I can't wait to try this. I have never had balsamic on my veggies. Great choice!

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  15. Earthy and delicious. Beets ar probably my favourite veg since childhood.

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  16. I think I could eat my veggies cooked this way. Yummmm!

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  17. These look yummy and delicious! I absolutely love roasted veggies - especially roasted fall veggies. Thanks for sharing!!

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  18. You did a wonderful thing with the balsamic vinegar. Your veggies look so colorful and delicious!

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  19. Never thought about adding balsamic vinegar either. I'm salivating just thinking about this recipe. Thanks, Kate. xoA

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  20. Roasting brings out the sweetness of vegetables...adding the balsamic must take that to a new high.

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