pat's Recipe

Roasted Autumn Vegetables

Category: Vegetable

for a rustic presentation, leave the peels on the onions and garlic until just before serving

6 baby carrots, halved
3 small Yukon Gold or purple potatoes, cut
into 1-inch pieces
3 small parsnips, peeled and cut into 1-in
pieces
1 large sweet potato, peeled and cut into
1-inch pieces
2 large red and/or yellow onions, cut
crosswise into halves, peel on and roots
intact
2 red and/or yellow sweet peppers, cut in
half lengthwise, seeds and membrane
removed
6 garlic cloves, unpeeled
1/2 cup chicken broth
2 Tbsp olive oil
salt and pepper
1 Tbsp balsamic vinegar
2-3 sprigs rosemary

In a large shallow roasting pan combine all of the vegetables and the garlic cloves. Drizzle mixture with broth and olive oil; sprinkle with salt and pepper. Roast, uncovere, in a 450F oven for 45 minutes, stirring vegetables occasionally. Stir in balsamic vinegar and rosemary springs, and roast 15 minutes more or until the vegetables are tender.

makes 6 servings