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Fresh Roasted Vegetables
Serves 4 to 6
Ingredients
1 1/2 pounds fresh Brussels sprouts, quartered
4 carrots, cut into 1/2-inch pieces
4 parsnips, cut into 1/2-inch pieces
1/3 cup olive oil
1/3 cup balsamic vinegar
2 tsp. sugar
2 cloves garlic, minced
Salt and pepper to taste
Directions
Place first 3 ingredients on a lightly greased baking sheet
Combine next 5 ingredients in a salad cruet and shake well
Pour over vegetables and toss
Bake at 400 degrees for 45 -60 minutes or until vegetables are cooked crisp-tender
stirring occasionally to coat vegetables
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