Balsamic Roasted Fall Vegetables
Caramelized, glossy, tangy roasted fall vegetables tossed in a balsamic, red wine and garlic glaze. Cozy, comforting, and the perfect side dish for any fall dinner or holiday table.
Ingredients
- 4 carrots chopped (about 1/2 lb)
- 4 medium sized potatoes chopped (about 1 lb)
- 1 small rutabaga chopped (about 1 lb)
- 1/2 large red onion chopped
- 2 Tbsp olive oil
- 1/4 cup balsamic vinegar
- 2 Tbsp red wine
- 3 Tbsp water
- 1 Tbsp chicken bouillon paste
- 2 garlic cloves minced
- 1 tsp fresh thyme leaves or 1/2 tsp dried
Instructions
- Heat the oven to 400 degrees.
- Add the carrots, potatoes, rutabaga and onion to a sheet pan.
- In a small bowl combine the olive oil, balsamic vinegar, wine, water, bouillon and garlic. Whisk well until completely combined.
- Pour the mixture over the vegetables and toss well until evenly coated.
- Sprinkle with the thyme and season with S&P.
- Place in the oven and cook for about 25 minutes.
- Toss well and if it looks dry you can add in a couple more tablespoons of water.
- Continue cooking for another 20-25 minutes, until cooked through and caramelized.
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