Roasted Root Vegetables
4 medium carrots, peeled, sliced lengthwise
4 medium parsnips, peeled, sliced lengthwise
4 medium golden beets, peeled, cut into random pieces
4 medium red beets, peeled, cut into random pieces
3 yams, peeled, sliced lengthwise
2 sweet onions, peeled, quartered
½ cup white balsamic vinegar
½ cup olive oil
¼ t. dried rosemary
¼ t. kosher salt
¼ t. cracked pepper
1. In large bowl combine all prepared vegetables. Add vinegar, olive oil, rosemary, salt and pepper. Toss to combine.
2. Spread vegetables onto large sheet pan in single layer. Roast in oven at 450°F for 30 minutes (without turning or stirring) or until vegetables are fork tender, well browned and caramelized around edges.
3. Remove from oven. Taste; adjust seasoning as needed. Serve hot or room temperature.
Reprinted with permission from the American Culinary Federation. Credit: Rob Benes
Sizzle, Winter 2016