Roasted Winter Vegetables with Balsamic Vinegar

6 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 2 medium carrots (chopped into 3/4-1 inch pieces)
• 2 medium sweet potatoes (diced into 3/4-1 inch pieces)
• 2 small potatoes (cut into 1-inch)
• 2 celery ribs (chopped into 3/4 inch )
• 2 medium parsnips (chopped into 3/4-1 inch pieces)
• 1 large red pepper (quartered into 3/4-1 inch)
• 1 medium red onion (quartered into 3/4-1 inch)
• 1/4 cup olive oil (60 ml)
• 1 teaspoon paprika
• 1 teaspoon dried rosemary
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 3/4 teaspoon garlic powder
• 1/4 cup balsamic vinegar (60 ml, or use a tablespoon less if you don't prefer strong flavors of balsamic vinegar)
• 1/3 cup chopped Italian parsley

Method

1. Start by peeling and chopping all the veggies. I chopped all of them into 3/4 to 1 inch pieces. The onions and peppers were quartered.
2. Transfer chopped veggies to a bowl and add olive to it. Stir to combine. Then add the paprika, rosemary, salt, pepper. Toss everything together.
3. Transfer to a sheet pan. Bake at 400 F (pre-heated oven) for 18-20 minutes or until veggies are done yet firm.
4. Once veggies are roasted, transfer them to a bowl again (easier to mix in a bowl) and add garlic powder, balsamic vinegar and mix everything together. I would suggest reserving 1 tablespoon of the vinegar, taste test and only then add more. I did add all the 1/4 cup as per my taste.
5. Add in freshly chopped parsley and toss to combine. Serve roasted winter vegetables as a side with a warm soup!