Roasted Root Vegetables for Color Carnival

Click the badge to play along

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.
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