Tuscan Herb-Roasted Vegetables
  • Cooking Time: 40
  • Servings: 6
  • 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
  1. 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.
  2. Makes 4-6 servings
  3. Hint: Other root vegetables, such as parsnips, turnips, or rutabagas, may be substituted for potatoes or carrots, if desired. Cut into smaller-size pieces.
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~