Description
This dish is a celebration of earthy flavors and hearty textures that will warm your soul and add a vibrant touch to any meal. It's a perfect side dish for cozy family dinners or holiday feasts. The root vegetables provide a satisfying bite and a range of flavors. Carrots bring a subtle natural sweetness, parsnips and rutabaga add a nutty and slightly earthy taste, and sweet potatoes offer a delightful creaminess. When roasted to perfection, these vegetables develop a delicious caramelization that enhances their natural flavors and creates a delightful contrast of textures—tender on the inside and crispy on the outside.
Ingredients:
3 medium carrots, cut into 1 inch pieces
1 large parsnip, cut into 1 inch pieces
1 rutabaga, peeled and cut into 1 inch pieces
1 red onion, peeled and cut into eighths
2 tablespoons Cask Aged 5 Year Balsamic Vinegar
1 tablespoon Extra Virgin Olive Oil
2 teaspoon Italian Seasoning
1 teaspoon Kosher Flake Sea Salt
1/4 teaspoon ground Sarawak White Pepper
Directions:
Preheat oven to 400 degrees.
In a large mixing bowl, whisk together balsamic vinegar, olive oil, Italian seasoning, Kosher salt and white pepper.
Add chopped vegetables and using hands, toss to coat evenly.
Arrange seasoned vegetables on a large rimmed baking sheet in a single layer and roast for 25-30 minutes.
Season with additional salt and pepper as desired.
