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Thursday, February 5, 2009

Food Friday - Roasted Winter Vegetables

This dish is a perfect partner to my Broiled Salmon with Pesto Mayonnaise. Don't worry if you don't have every vegetables listed here. You can substitute your favorite vegetables if you want. I actually added red, yellow and orange bell peppers for added colors. You can't resist this dish, your kitchen will be filled with inviting aroma from the rosemary while roasting.

ROASTED WINTER VEGETABLES
INGREDIENTS:
2 potatoes
2 sweet potatoes
2 parsnips
2 turnips
4 carrots
2 stalks celery
2 red onions
3 Tbsp Olive Oil
salt
1/4 cup fresh rosemary
2 Tbsp Balsamic Vinegar

DIRECTIONS:
1. Peel the potatoes and turnips, scrape the parsnips and carrots, and cut all the vegetables into 2-inch chunks. Cut the onions into quarters or sixths.
2. Put all the vegetables in a large roasting pan and rub all over with olive oil. Sprinkle with salt and half the rosemary.
3. An hour before dinner, put the pan into a 450 deg. F oven and roast, tossing the vegetable every now and then, for 30 to 40 minutes until the potatoes are browned and tender.
4. Take out of the oven and pour on the vinegar and toss rapidly to glaze. Sprinkle with the remaining 2 tablespoons rosemary needles.

Kitchen Tip #6
High-heat roasting works magic on most vegetables.

Drool over other dishes by visiting here:

12 comments:

  1. that looks (and sounds) so good!!! have to buy balsamic vinegar ... :)

    appreciate your playing again, Mira
    Happy FF

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  2. that sounds easy enough.:D but i'd rather eat than cook.

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  3. Very festive colors! I think this will go well for grilled foods.

    My Food Friday entries are here and here. Happy weekends!

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  4. Love the colors! I just can imagine the aroma of rosemary.... yumyum.

    Thanks for adding my food blog :D

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  5. uy! sumthing new to munch on

    thanx for sharing

    my entry is here

    Great day for us Food Friday Eaters :)
    Thanx for the Visit :)

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  6. roasted root vegetables are a yum! the balsami vinegar rounds out the flavor.

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  7. Wow, I always roast potatoes but without addition! Might as well try. Happy weekend!

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  8. I've been looking for a recipe like this for awhile. Looks delicious and I agree that the colors are fantastic!

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  9. I saw the Barefoot Contessa making a dish like this on her show one day. The leftover veggies were then combined with 1 qt of chicken broth the next day and she used a hand blender on them to puree. Sounded like a very tasty soup too. :)

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  10. Oh my! those are good. thanks for sharing!

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  11. A very healthy food recipe indeed. The fact that there are lo9ts of vegetables and that it is roasted and not fried means that this would be very nutritious.
    I blog about Indian recipes. Indian recipes use a lot of spices, because of the aroma and the taste that these spices add to the food. We have traditionally been using these spices and hence cannot do away with it. I will try your recipe with a slight bit of change though.
    Please visit my blog and comment so that I can improve

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