Roasted Balsamic Vegetables
I hate vegetables.
Usually when I think of vegetables, images of me pushing slimy grey green beans and boiled carrot slop around on elementary school lunch trays with my plastic spork come to mind. However, one must eventually grow up, and I hear vegetables are good for you or something. Roasting vegetables until they are a deep dark color, and nice and crispy makes them actually addictive. The combination of the tangy and sweet balsamic, the bright lemon juice, and the browned parmesan on top will have you fighting others off with your fork in order to get the crunchiest pieces. So, I guess I should say I USED to hate vegetables.
This recipe is so simple and versatile; you can use pretty much any of your favorite vegetables. This is a great way to prepare vegetables if you don't usually care for them, or want a healthy summertime bbq side dish.
1
Preheat your oven to 450 degrees.
2
Prepare and cut all of your vegetables, making sure they are similar in size, (I cut my sweet potatoes thin as they take the longest to cook), and are as dry as possible. Too much moisture will prevent your vegetables from really roasting properly.
3
Whisk together your dressing ingredients
4
Grease your pan with a small amount of olive oil, and arrange all of your vegetables in the pan. Drizzle your dressing evenly over the vegetables.
5
Bake for 40 minutes or until the sweet potatoes are completely cooked and the vegetables are browned to your personal preference. I like mine juuuust on this side of burnt. In the last 5 minutes, sprinkle a little parmesan over the vegetables.
Your kitchen will smell amazing...
Roasted Balsamic Vegetables
Dressing:
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Juice of half a lemon
Vegetables
4 stalks broccolini
1 medium sweet potato, cut into strips
1/2 red onion, cut into wedges
1/2 cup beech mushrooms (any kind of mushroom will work)
1 bulb garlic, the top 1/2 inch cut off, exposing the cloves.
5 stalks asparagus
10 small tomatoes, either cherry or strawberry
Few sprigs of thyme
Parmesan, to taste
1, Preheat your oven to 450 degrees
2. Prepare and cut all of your vegetables, making sure they are similar in size,(I cut my sweet potatoes thin as they take the longest to cook),
and are as dry as possible. Too much moisture will prevent your vegetables from really roasting properly.
3. Whisk together your dressing ingredients
4. Coat your pan with a small amount of olive oil, and arrange all of your vegetables in the pan. Drizzle your dressing evenly over the vegetables.
5, Bake for 40 minutes or until the sweet potatoes are completely cooked and the vegetables are browned to your personal preference. In the last 5 minutes, sprinkle a little parmesan over the top.
