Roasted Root Veggies with Lavender Balsamic Glaze
Total Time: 45 minutes
When it comes to cooking, I’m all about easy but delicious recipes. This recipe for Roasted Root Veggies takes just a few minutes of prep and the oven does the rest! Our Lavender Balsamic is already thick and syrupy like a glaze, saving you from having to reduce and sweeten a plain balsamic, plus it pairs nicely with the flavor of our Rosemary Olive Oil.
1 lb parsnips, peeled and chopped into 2 inch pieces
1 lb carrots, peeled and chopped into 2 inch pieces
1 lb yams, peeled and chopped into 2 inch pieces
1/2 red onion, thinly sliced
3 tbsp Rosemary Olive Oil
1/3 cup Lavender Balsamic Vinegar
salt and pepper to taste
Heat oven to 425 F. In a large bowl, toss the veggies with olive oil and a pinch of salt and pepper. Spread them evenly on a baking sheet. Bake for 35-40 minutes, uncovered, stirring once halfway through. The veggies should be tender and lightly browned. Remove from oven and drizzle with out Lavender Balsamic Vinegar, and an extra pinch of salt if desired.