Roasted Balsamic Root Vegetables

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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 Mission/Frantoio Robust Extra Virgin Olive Oil 
2 teaspoon Italian Seasoning
1 teaspoon Kosher Flake Sea Salt
1/4 teaspoon ground Sarawak White Pepper


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.




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