Tuscan Herb-Roasted Vegetables
3 large carrots, peeled and cut diagonally into 3/4-inch thick slices
2 medium red potatoes (with skins on), scrubbed and quartered
2 small onions (purple or white), each cut into 8 wedges
2 Tbs. Olive oil
1 Tbs. Balsamic vinegar
2 tsp. Parslied garlic salt
1 tsp. Rosemary leaves, crushed
1/4 tsp. ground black pepper
In 13x9x2-inch baking pan, combine seasonings ingredients, add vegetables, tossing to coat. Roast at 400Â° F for 40 minutes or until vegetables are tender, stirring occasionally.
Makes 4-6 servings
Hint: Other root vegetables, such as parsnips, turnips, or rutabagas, may be substituted for potatoes or carrots, if desired. Cut into smaller-size pieces.
Pairs Well With
I love to cook this in the fall, I could eat them with nothing else. It is one of the first things I make when the weather turns cooler. The balsamic vinegar gives it such a dimension of flavor.