Balsamic & Herb Roasted Vegetables

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 12 -15 baby red potatoes, washed and halved
• 1 sweet onion, peeled and cut into chunks
• 1 head garlic, peeled & separated & large cloves quartered
• 1 -2 carrot, peeled and sliced thickly
• 1 stalk celery, washed and sliced thickly
• 1/4 cup olive oil (approximately)
• 3 tablespoons balsamic vinegar (approximately)
• 1 teaspoon fresh coarse ground black pepper
• 1/2 tablespoon ground thyme
• 1 teaspoon ground rosemary (optional)

Recipe

• 1 use this recipe as an inspiration as all the liquid ingredient measures shown are approximate (i don't measure - i add by simply pouring it on)! almost any firm vegetables work well.
• 2 if using mushrooms, sweet potatoes,peppers or zucchini or asparagus, etc., add these only in the last 15-20 minutes of roasting or they will disintegrate and get mushy.
• 3 preheat oven to 400°f.
• 4 combine all ingredients in a large bowl and toss well to coat.
• 5 pour into an ungreased wide and low lipped baking dish (i like the corning or le creuset dishes for this) and spread out evenly. for crispier veggies, spread into a single layer if possible.
• 6 roast for 45-55 minutes, depending on the thickness of your vegetables. stir veggies halfway through the roasting time.
• 7 serve with meat main course.
• 8 this recipe does not work well on a bbq.
• 9 this recipe can be done on a half convection half regular method. start off the first cooking time in the convection then switch the oven to the regular setting. this will yield crispier exteriors to the veggies.
• 10 the garlic and onions will caramelize and sweeten.
• 11 if you like saltier veggies, add 1/2 tsp kosher or rock salt.