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Serves 4 for dinner, 6 as side dish
You can vary the ingredients for this to taste. The original recipe called for sweet potatoes, and we substituted butternut squash with excellent results. Use lots of garlic cloves –they taste wonderful when roasted. Just squeeze them and the garlic will pop out.
6 baby carrots, halved, or 1 cup carrots, cut in medium chunks
3 small red potatoes, cut in 1-inch pieces (peeling optional)
3 small parsnips, peeled, halved and cut in 1-inch chunks
1 large sweet potato, peeled and cut in chunks (or, a butternut squash)
2 large red or yellow onions, most peel removed, cut in halves or quarters
2 red or yellow sweet peppers, halved, seeded and cut in strips or chunks
6 or more (to taste) garlic cloves, unpeeled
˝ cup chicken or vegetable broth
2 tbs extra virgin olive oil
Salt and pepper
2 tbs balsamic vinegar
2-3 springs rosemary (1 tsp dried rosemary will do)
Pre-heat oven to 450 degrees F./200 degrees C.
1. Combine the vegetables and garlic cloves in a large, shallow roasting pan.
2. Drizzle mixture with broth and oil and sprinkle with salt and pepper.
3. Roast, uncovered, for 45 minutes, stirring occasionally.
4. Stir in balsamic vinegar and rosemary and roast another 15 minutes until vegetables are tender.
5. Serve as main or side dish.
Source: Country Home Magazine, November, 2002
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