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
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.
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!!