Balsamic Roasted Root Vegetables with Rosemary

Adapted from Bon Appétit

INGREDIENTS
1 tablespoon olive oil, to oil 9×13” roasting pan
2 russet potatoes, unpeeled, scrubbed, cut into 1 inch pieces
1 bunch carrots, greens removed, carrots scrubbed and cut into 1 inch pieces
1 bunch beets, greens removed, beets scrubbed, and cut into 1 inch pieces
1 onions, peeled and cut into 1-inch pieces
3 tablespoons chopped fresh rosemary
1.5 tablespoons of Balsamic vinegar
3 tablespoons olive oil
5 garlic cloves, peeled

PREPARATION
Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat oven to 400°F. Oil a 9×13” roasting pan with 1 tablespoon of olive oil. Combine all vegetables and rosemary in a large mixing bowl. Add olive oil and Balsamic vinegar and toss to coat. Season generously with salt and pepper. Fill the roasting pan with the vegetables and cover with a sheet of aluminum foil and place on the bottom oven rack. Roast for 30 minutes, stirring occasionally.

Remove the aluminum foil and move the pan to the middle rack. Continue to roast until all vegetables are tender and browned in spots, stirring and turning vegetables occasionally, (~30 more minutes). Let stand on baking sheets at room temperature. Transfer roasted vegetables to large bowl and then serve.
Cook’s note: These vegetables can be prepared 4 hours ahead and used to dress up a green salad or can be enjoyed on their own.

Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com