Tuscan Herb-Roasted Vegetables


User Avatar
Member since 2006
No Video

Serves 6 | Prep Time | Cook Time 40

Why I Love This Recipe

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.

~Jan~


Ingredients You'll Need


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

Seasoning:
2 Tbs. Olive oil
1 Tbs. Balsamic vinegar
2 tsp. Parslied garlic salt
1 tsp. Rosemary leaves, crushed
1/4 tsp. ground black pepper


Directions

In 13x9x2-inch baking pan, combine seasonings ingredients, add vegetables, tossing to coat. Roast at 400° 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.


Questions, Comments & Reviews



More Great Recipes: Side Dish | Vegetable
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51107 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

459 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11369 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls
Slutty Brownies
Slutty Brownies