Thanksgiving Dinner Recipes: Rosemary-Balsamic Roasted Roots

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By Howard Lee Puckett

<em>Serves 6</em>
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Balsamic vinegar and rosemary lend a tasty twist to this contemporary classic.</p>
<p>• 2 carrots<br />
• 2 large parsnips<br />
• 3 small beets<br />
• 1 small rutabaga<br />
• 2 tablespoons extra virgin olive oil<br />
• 1 tablespoon balsamic vinegar<br />
• 1 tablespoon chopped fresh rosemary or dried rosemary<br />
• Salt<br />
• Freshly ground black pepper<br />
• Fresh rosemary sprig, for garnish</p>
<p>1. Preheat oven to 450 degrees .<br />
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2. Peel carrots, parsnips, beets and rutabaga; cut into 1- to 11/2-inch chunks. Coat an aluminum foil-lined jelly roll pan with cooking spray.<br />
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3. Combine vegetables in a large bowl and toss with oil, vinegar and rosemary until well coated. Sprinkle with salt and pepper; toss again.<br />
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4. Place vegetables in a single layer in the prepared pan; roast for 15 minutes. Stir vegetables and roast for an additional 15 minutes or until they are slightly crisp and golden but tender. Place in a serving dish and garnish with fresh rosemary.</p>
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<em>Frequent contributor Kris Wetherbee writes and gardens in the hills of western Oregon.</em>
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<strong>10 Thanksgiving Day Recipes</strong>

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