Balsamic Roasted Root Vegetables

Many people think they don’t care for cooked carrots and lots of people do not even know how to cook a parsnip or what they taste like. This recipe has great flavor and is a fun way to give parsnips a try! Parsnips are very similar in texture to carrots but have a sort of spiced flavor. When paired with the balsamic, the flavors are amazing!

Ingredients:

3 large carrots
3 large parsnips
1 small red onion
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp garlic infused vinegar
sea salt and pepper to taste
foil lined baking pan

Instructions:

Preheat oven to 375 degrees

Wash and peel the carrots and parsnips. Carefully cut veggies into evenly sized sticks.

Peel and slice the onion into medium sized slices.

Layer the onions and veggies onto the foil lined baking pan.

Drizzle 1 tbsp olive oil, 1 tbsp balsamic vinegar, and 1 tsp garlic infused vinegar over the veggies and onions.

Sprinkle with sea salt and pepper.

Toss to coat evenly.

Wrap foil around the veggies to create a pocket and place in preheated oven.

Roast veggies in preheated oven for 25 to 30 minutes, turning foil pack halfway through.

Remove foil wrapped veggies from oven and transfer veggies to serving dish. Serve hot!

I personally prefer my veggies to be tender, but not too soft. You can add other veggies to this mix as wel. Sweet potatoes or beets would add more color and rich flavors.

These Balsamic Roasted Root Vegetables are a great addition to rice and chicken or pork. Balsamic vinegar can add great flavor to your meats as well. Do you plan to try roasted root vegetables?

Balsamic Roasted Root Vegetables

Ingredients

3 large carrots
3 large parsnips
1 small red onion
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp garlic infused vinegar
sea salt and pepper to taste
foil lined baking pan

Instructions

Preheat oven to 375 degrees
Wash and peel the carrots and parsnips. Carefully cut veggies into evenly sized sticks.
Peel and slice the onion into medium sized slices.
Layer the onions and veggies onto the foil lined baking pan.
Drizzle 1 tbsp olive oil, 1 tbsp balsamic vinegar, and 1 tsp garlic infused vinegar over the veggies and onions.
Sprinkle with sea salt and pepper.
Toss to coat evenly.
Wrap foil around the veggies to create a pocket and place in preheated oven.
Roast veggies in preheated oven for 25 to 30 minutes, turning foil pack halfway through.
Remove foil wrapped veggies from oven and transfer veggies to serving dish. Serve hot!