SLOW-ROASTED VEGETABLES

By jarren

Ingredients

• 2 tbsp (25 mL) olive oil
• 2 tbsp (10 mL) chopped fresh rosemary
• Salt and pepper
• 1 medium red onion
• 4 medium carrots, peeled and cut into 1 1/2-inch (3 cm) pieces
• 2 medium potatoes, peeled and quartered
• 1 small turnip (about 8 ounces/200 g), peeled and cut into 1 1/2-inch (3 cm) pieces
• 1 tbsp (15 mL) balsamic vinegar

Details

Servings 4

Preparation

Step 1

In large bowl, combine oil, rosemary and 1 teaspoon (5 mL) salt.
Peel onion, leaving root end intact; cut into six wedges. Add onion, carrots, potatoes and turnip to oil mixture; toss to coat. Sprinkle with vinegar and toss.

Roast vegetables, stirring every 15 minutes, at 425F for 1 hour or until tender and browned.