Roasted Vegetables

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

Combine all ingredients in mixing bowl and coat vegetables with vinegar and oil. I let mine marinate for ~30 minutes because I had to feed Emily. If you have time, I would recommend this, if not, no biggie.
Spread onto baking sheet in single layer. Roast in 425* oven until carrots and parsnips are tender. I’m guessing mine took about 20 minutes.
I served mine with grilled steaks, brown rice, and fresh pineapple for dessert.
Husband’s take: He liked these, even ate the onions. He wasn’t about to complain though, I cooked him steak, rice, mushrooms, and fresh pineapple. Most of those are his favorites. I think he thought it was his birthday.
Difficulty: Very easy.
On a different note, any thoughts on the new blog design?
   
When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!

6 comments

  1. YUMMM!! Reading your blog always makes me hungry. Not sure why? Hehe. Keep up the good work! I like the redesign!

  2. Thank you! It means a lot to get your approval on the design. Feel free to give me any pointers :)

  3. 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.

  4. Vegetables look yummy, good idea for a side dish :)

  5. Pingback: Maple Cayenne Roasted Brussels Sprouts | Not Rachael Ray

  6. Pingback: Roasted Carrots with Thyme and Nutmeg - Rachel Cooks

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