Balsamic Roasted Root Vegetables
This balsamic roasted root vegetables is one of the easiest dinners to make on weekday nights.
It requires little effort and it’s a nice way to use up any extra potatoes and other vegetables you have on hand that may otherwise go to waste.
In this instance, it’s potatoes from last week, leftover carrots saved from juicing, and radishes we got for the weekend’s salad.
I wasn’t sure about roasting radish, but they came out mild, tender and sweetened.
I chose to cut the vegetables up into bite size chunks, but it can be roasted whole or quartered or however…
The vegetables are tossed in a simple balsamic marinade with Dijon mustard and cumin for warmth. The balsamic marinade gives the dish a nice flavourful boost.
It’s rustic, aromatic and hearty; it’ll probably make a great side dish when paired with meat or fish, a pair mine with a side of sautéed spinach.
I love it, especially with this cool change in the season.
Balsamic Roasted Root Vegetables
INGREDIENTS
- 2 large potatoes (Russet), scrubbed and cut into cubes
- 2 medium-sized carrots, cubed
- 4 – 5 small radishes, cubed
- 1 small red onion, chopped
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/8 cup olive oil
- 1 tablespoon garlic, minced or powdered
- 1 tablespoon herbes de Provence
- 1 teaspoon cumin
- 1/2 teaspoon dried pepper flakes
- 1/2 teaspoon coarsely ground black peppercorns
- Salt & pepper (to taste)
- Parsley (or cilantro), chopped (for garnish)
DIRECTIONS
- Preheat oven to 400 degrees F.
- Toss potatoes, carrots, radishes and onions in a large bowl
- Sprinkle with salt and pepper
- Mix vinegar and mustard in a smaller bowl
- Gradually whisk in oil, stir in garlic, herbes de Provence, cumin and pepper flakes
- Add dressing to vegetables and toss to coat
- Place vegetables in a single layer on a baking sheet
- Roast until vegetables are tender, golden and crispy around the edges, about 25 – 30 minutes
- Garnish with parsley or cilantro and Enjoy!
