Balsamic Roasted Root Vegetables [WF/GF/DF/V]
Lakewinds Deli
You can substitute different veggies if you like. This is a great fall dish, and goes as well with steaks as with tempeh.
8-12 servings (have cold the next day with some yogurt or sour cream)
Ingredients:
1 pound potatoes -- medium chop
1 pound carrots -- medium chop
1 pound parsnips -- medium chop
1 pound beets -- medium chop
8 garlic cloves -- sliced
1 large red onion -- julienned
1/3 cup olive oil
3/4 cup balsamic vinegar
2 teaspoons thyme
2 teaspoons sage
4 teaspoons sea salt
2 teaspoons black pepper
1/3 bunch parsley -- chopped
Instructions:
Cut all vegetables. Whisk olive oil, balsamic vinegar, thyme, sage, sea salt, black pepper, together. In one bowl combine potatoes, carrots, parsnips, and beets. In another bowl combine the onions and garlic. Divide oil mixture into each of them. Toss and put the onion mix on a baking sheet and th root vegetables in a roasting pan. Roast in the oven at 350 degrees stirring a few times until they are tender and browned. When they're done combine both pans into a serving bowl and mix in fresh chopped parsley.