Roasted Root Vegetables for Color Carnival


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I needed a fresh new recipe for a dinner this weekend. This is what I had in the fridge and what I came up with. Sorry Dave no Brussels sprouts this week.
ROASTED ROOT VEGETABLES
2 large shallots, peeled and split
2 cups baby carrots, split lengthwise
1 large turnip, washed, peeled & sectioned
2 parsnips, cleaned & sliced into long pieces
1 bunch beets, washed, peeled & sectioned
1 tablespoon olive oil
2 tablespoons molasses
2 tablespoons balsamic vinegar
  • Preheat oven to 450 degrees.
  • Toss vegetables with olive oil.
  • Roast on a jelly roll pan for 15 minutes.
  • Whisk together molasses and vinegar.
  • Toss with vegetables.
  • Return to oven for 15 more minutes or until vegetables are tender.
  • Salt and pepper to taste. Toss again and serve hot.
next time I'll use onions instead of shallots.
aprons 3

7 comments:

Ebie said...

A great selection of vegetables. I have tried roasted carrots with cilantro and it was yummy!

Good healthy living!

Carolyn Ford said...

How beautifully these "healthy" vegetables are displayed...I can imagine how wonderful they were at mealtime!

Jama said...

Healthy and delicious!

BLOGitse said...

Healthy and colourful CC shot! :)

http://BLOGitsePHOTOS.blogspot.com

Martha@Menagerie said...

Definitely colorful, healthy and delicious! Yum! :-)

storyteller said...

Looks COLORFULLY delicious ;-)
Hugs and blessings,

Rinkly Rimes said...

The lovely colours of nature. But what is life without a brussels sprout?