Vegatables In Balsamic

By jan_ice

Ingredients

• Balsamic marinade:
• 1/8 cup balsamic vinegar
• 1/8 cup Pinot Gris
• 1/4 cup extra virgin olive oil
• 2 tablespoons chervil, finely chopped
• 2 tablespoons fresh rosemary
• 1 teaspoon coarse French sea salt
• 1 teaspoon black peppercorns, coarsely ground
• 1 teaspoon lemon zest
• Root vegetables:
• 4 baby red potatoes, quartered with skin on
• 4 white fingerling potatoes, with skin on, sliced 1/4-inch thick on the diagonal
• 3 purple potatoes, quartered with skin on
• 1 medium sweet potato, peeled and sliced into 1/4-inch-thick rounds
• 1 medium yam, halved then sliced 1/4-inch thick
• 1 small beetroot, quartered with skin on
• 1 large carrot, with skin on, sliced 1/4-inch thick on the diagonal
• 1 bulb garlic, peel cloves and leave whole
• 1 chipolone onion, peeled and quartered
• 3 sprigs fresh rosemary (optional)
• Preparation
• Preheat oven to 375.

Preparation

Step 1

Prepare the balsamic marinade:
Combine all ingredients, whisk together and set aside.

Prepare the root vegetables:
Place the roots into a large mixing bowl. Pour the prepared marinade over the roots and toss to coat. Place into 13"x9" pan, assemble rosemary sprigs on top. Roast uncovered for approximately 45 minutes or until the edges are golden brown. Pierce with a fork to test for tenderness.