Recipe: Roasted root vegetables with balsamic vinegar
Root vegetables are a wonderful addition to an autumn table and this month we’re bringing you a simple and delicious recipe featuring beets, celeriac, carrots, parsnips and others. This recipe comes courtesy of Chef Frank Toneguzzo who teaches George Brown College’s continuing education culinary arts I course.
Roasted Root Vegetables with Balsamic Vinegar
- 2 medium carrots, peeled
- 1 medium celery root (celeriac), peeled
- 2 medium parsnips, peeled
- 6 pieces small yellow or stripped beets, peeled and cut in half
- 6 small shallots, peeled, and cut in half
- 6 cloves of garlic, peeled, cut in half
- 2 sprigs of fresh thyme
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Cut carrots, celery root, and parsnips so that each piece is a two-bite portion.
- Place all of the vegetables in large bowl, mix with olive oil, thyme, and season with salt and pepper until all the vegetables are lightly covered with oil (you may need to use some additional oil).
- Place vegetables in roasting pan or tray and roast in a preheated oven at 375°F (190°C) for approximately 45 minutes or until the vegetables are tender and lightly caramelized. (Turn the vegetables over a few times while roasting to get an even caramelization.)
- Remove vegetables from oven and place in a bowl, add the balsamic vinegar and toss to coat. Adjust seasonings and serve.