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Terry & Dave Taylor

Balsamic Roasted Vegetables

Balsamic Roasted Vegetables with wild rice

This sauce will work with a wide variety of vegetables - also try fingerling potatoes, mushrooms, squashes and carrots. Balsamic Roasted Vegetables is a great vegetarian/vegan main course, served with a grain - or a great side dish to roasted meats. If you are heading out in the RV, place the veggies and dressing in a zip-top bag and roast after arriving at your campsite.

4 Tablespoons extra-virgin olive oil
4 Tablespoons balsamic vinegar
1 teaspoon kosher salt
freshly cracked black pepper, to taste
One pound sweet potatoes, peeled and cubed into 1-inch cubes
One medium yellow (or red) onion, slivered
5-6 cloves garlic, peeled
One red pepper, cut into one-inch pieces
Fresh or dried thyme (or herb of your choice)

Heat oven to 425°. Mix the olive oil, vinegar, salt and pepper in a large bowl. Add the chopped vegetables and stir to coat. Spread the dressed vegetables and all the sauce evenly on a cookie sheet lined with parchment paper or aluminum foil. Bake for approximately 45-40 minutes, stirring once at the mid-way point, or until vegetables are soft and begin to brown. Serve immediately. Serves 2 or 3 as a main course, more as a side-dish.

Vegetables roasted in balsamic vinegar
Ready for the oven

Balsamic Roasted Vegetables
Forty minutes later

Print!  print recipe

This recipe was updated September 2017


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