Roz’ s Herb Roasted Root Vegetables
By Roz Corieri Paige Serves 6
Ingredients
5-6 carrots, peeled and sliced into 1½-inch pieces
10 small red potatoes, peel left on, cut into bite-size pieces( about 1-inch square)
10 fingerling potatoes, peel left on, cut into bite-size pieces( about 1-inch square)
4 large beets, peeled, cut into 1½-inch squares
3 medium size sweet potatoes or yams, peeled, cut into 1½-inch squares 1 turnip or rutabaga, cut into 1½ inch squares 1 large red onion, skin removed, cut into
1-½-inch squares ½ of a butternut squash, peeled, cut into
1-½-inch squares 6 whole garlic cloves( larger sized), minced 3 tbsp( ish) of extra virgin olive oil 1 tsp. of each: sage, oregano and thyme 1 tbsp. freshly-cracked sea salt 1 tsp. freshly-cracked black pepper 5 – 6 sprigs of fresh rosemary
Herb-roasted root vegetables delight the senses.
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Balsamic Honey Vinaigrette
1 cup balsamic vinegar 2 tbsp. honey
Instructions
Preheat the oven to 425-degrees Fahrenheit and prepare the vegetables. Drizzle olive oil all over a large baking tray. Place all vegetables except the beets in a large mixing bowl. Drizzle about 1 tablespoon of olive oil on them and toss to coat.
In a separate smaller mixing bowl, do the same with the beets. Do not mix the beets in with the other bowl of vegetables to prevent them from discoloring the other vegetables.
Place the large bowl of oil-coated vegetables on the olive oil-coated baking tray. Then carefully place the oil-coated beets all around the top, and do not stir.
Sprinkle the minced garlic all over the vegetables.
Sprinkle all of the herbs( sage, oregano, and thyme), salt and pepper.
Place the baking tray on a middle or lower rack in the heated oven. Roast for 30 minutes.
Remove the veggies from the oven and place all of the sprigs of fresh rosemary on top; return to the oven and roast for 20 more minutes.
While the vegetables finish roasting, mix the balsamic vinegar with the honey in a small bowl and set aside.
Remove the veggies from the oven when they are at the level of tenderness you prefer; pour into a large serving bowl.
Serve warm or hot with balsamic-honey vinaigrette on the side to pass among guests.
August 2024 AcreageLife 21