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
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!!
This looks like a fantastic recipe for all the veggies I'm seeing pop up at the farmer's market. Great SRC pick! :)
ReplyDeleteI 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..
ReplyDeleteYum! 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!
ReplyDeleteThis is one of our favorite recipes..:)we sometimes ad a touch of maple syrup..
ReplyDeleteThis 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!
ReplyDeleteBalsamic is truly a wonderful ingredient. We toss our grilled veggies in it and that works great too!
ReplyDeleteBalsamic vinegar is one of my favorites. What would we do without it. Love that you've used it with roasted vegs.
ReplyDeleteSam
This looks great for my packed lunch! Yum!
ReplyDeleteOh yum! Butternut squash is one of my favorites:@)
ReplyDeleteKate, your veggies look perfectly caramelized and DELICIOUS! Great SRC post, my friend~
ReplyDeleteThese veggies look awesome!
ReplyDeleteLove those vibrant colors! What a great fall side dish--so special it could be served with Thanksgiving dinner!
ReplyDeleteGreat choice for this month's SRC, Kathy. Roasting the veggies brings out all their wonderful flavors. Sure reminds me that fall is here.
ReplyDeletevery nice use of the fall veggies - the finished plate looks very tempting.
ReplyDeleteI can't wait to try this. I have never had balsamic on my veggies. Great choice!
ReplyDeleteEarthy and delicious. Beets ar probably my favourite veg since childhood.
ReplyDeleteI think I could eat my veggies cooked this way. Yummmm!
ReplyDeleteThese look yummy and delicious! I absolutely love roasted veggies - especially roasted fall veggies. Thanks for sharing!!
ReplyDeleteYou did a wonderful thing with the balsamic vinegar. Your veggies look so colorful and delicious!
ReplyDeleteNever thought about adding balsamic vinegar either. I'm salivating just thinking about this recipe. Thanks, Kate. xoA
ReplyDeleteRoasting brings out the sweetness of vegetables...adding the balsamic must take that to a new high.
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