Roasted Vegetables With Thyme and Balsamic Vinegar Recipe #374671
This recipe is great as a light meal or side dish and is easy to make, despite the long cooktime. Note: If you choose to double this recipe, the cook time will be increased by quite a bit.
1¾ hours | 10 min prep
SERVES 2
- 1 parsnip
- 1 carrot
- 1 leek
- 1 white onion
- 6 garlic cloves, whole
- 2 tablespoons olive oil
- 2 tablespoons thyme
- 2 tablespoons balsamic vinegar (or to taste)
- Cut parsnip, leek, and carrot into short strips. Cut onion coarsely. Leave garlic cloves whole or cut in half. Do not peel the garlic.
- Evenly coat the vegetables in the oil and thyme. Spread evenly in a pan and roast for 60 - 90 minutes at 400 degrees. Stir occasionally to avoid sticking to the bottom. Vegetables are done when parsnips and carrots are tender and the edges of the leeks are burnt.
- Finally, drizzle balsamic vinegar to taste over vegetables, stir, and serve.
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5 stars