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Roasted Root Veggies with Lavender Balsamic Glaze

recipes with lavender balsamic recipes with rosemary olive oil

Roasted Root Veggies with Lavender Balsamic Glaze

Serves: 6

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.

 

Ingredients:

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

 

Directions:

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. 

Roasted Root Vegetables with Balsamic Glaze Recipe


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