Roasting is one of my favorite ways to prepare vegetables. It makes the flavors come alive. I always experiment with different herbs and seasonings. I’m trying to get better about measuring things so I can share my recipes. Last night as I was preparing this, I thought to myself, “Get out the measuring spoons,” and before I knew it, I was pouring balsamic vinegar out of the bottle into the bowl. So the recipe is a estimate of what I “threw” in. Keep in mind that you can roast nearly any vegetable. The key is cutting them to approximately the same size so they cook evenly.
Roasted Winter Vegetables
3 carrots, sliced
3 parsnips, sliced
2 small-medium yellow onions, roughly chopped
8 oz white mushrooms, quartered
salt
pepper
1 tsp dried thyme
2 Tbsp balsamic vinegar
2 Tbsp olive oil
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YUMMM!! Reading your blog always makes me hungry. Not sure why? Hehe. Keep up the good work! I like the redesign!
Thank you! It means a lot to get your approval on the design. Feel free to give me any pointers
Nice roasted vegetables, which are always a meal favorite for us. This time of year it just seems like the thing to do. Thanks for sharing.
Vegetables look yummy, good idea for a side dish
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