Roasted vegetable medley

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PREP TIME

10 min

Makes

6 servings

* PLUS Baking Time: 30 minutes

Ingredients

  • 500 g potatoes , about 3 medium sweet or white potatoes
  • 6 carrots
  • 6 parsnips , or 1 large turnip
  • 1 pepper or butternut squash
  • 1 large red or Spanish onion
  • 2 to 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tsp dried rosemary , crumbled
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper

Instructions

  • Peel sweet potatoes. Peel white potatoes, only if you wish. Cut into wedges. Peel carrots, parsnips, squash and onion. Seed squash and cut vegetables into 1-1/2-inch (3.5-cm) chunks.
  • In a large bowl, stir vinegar with remaining ingredients. (If you love balsamic vinegar, use 3 tablespoons.) Add vegetables and toss until coated.
  • Spread out, in a single layer, in a large roasting pan or on 2 large baking sheets. Bake in centre of a preheated 450F (230C) oven, stirring often, until potatoes are golden and tender, about 30 to 45 minutes.