Roasted Vegetables
Preheat the oven to 400ºF. In a small bowl, combine the olive oil, balsamic vinegar, brown sugar, soy sauce, Dijon mustard, dried basil, and pepper. Set the marinade aside.
- Cook1 h
- Total1 h
- Serves2
- LevelIntermediate
Ingredients
- 3 Tbsp BALSAMIC MARINADE:
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 2 Tbsp Brown Sugar
- 1/2 Tbsp soy sauce
- 1/2 tsp Dijon Mustard
- 8 oz. dried basil
- 1 freshly cracked black pepper
- 1/2 lb. Vegetables:
- 1/2 lb. mushrooms
- 1 red onion
- 1/4 carrots
- parsnips
- bunch radishes
- bunch parsley
Method
- Preheat the oven to 400ºF. In a small bowl, combine the olive oil, balsamic vinegar, brown sugar, soy sauce, Dijon mustard, dried basil, and pepper. Set the marinade aside.
- Scrub or peel the carrots and parsnips, then slice them into 1-inch pieces. Wash the mushrooms and cut them in half. Peel the onion and slice it into 1-inch wide wedges. Wash the radishes, cut off their stems and roots, then slice each one in half.
- Spread the prepared vegetables out over a large baking sheet, making sure they're in a single layer and no piled on top one another. Pour the balsamic marinade over top, then toss the vegetables until they're all well coated.
- Transfer the baking sheet to the oven and roast for 20 minutes. Carefully remove the baking sheet from the oven, give the vegetables a good stir, then return them to the oven and roast for an additional 15-20 minutes, or until the vegetables are tender and have browned on the edges.
- While the vegetables are roasting, finely chop a handful of fresh parsley. Transfer the roasted vegetables to a bowl or serving platter and sprinkle the chopped parsley over top just before serving.
