The following is an edited version of this recipe: Roasted Vegetables
Ingredients:
- beets
- zucchini
- baby hawaiian potatoes (or some sort of white potatoes)
- baby carrots
- yellow onion
- (sometimes I add shiitake mushrooms, kept whole.)
Seasoning:
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 1/4 cup grapeseed oil, add more as needed to coat veggies thoroughly.
- 2 tablespoons balsamic vinegar
- salt and freshly ground black pepper
To make:
- Preheat oven to 475 degrees F
- Chop and boil beets until 1/2 way cooked, remove from water and when they've cooled enough to where you can take their skins off with your hands, do so. Peel with potato peeler if not cooked enough to peel with hands.
- Chop veggies. You can leave baby carrots and potatoes as whole if they're small enough, just aim to make all veggies similar sized and place in a bowl.
- Assemble seasoning in a small cup and whip them together well with a fork.
- Toss seasoning with the veggies to coat. **Make sure veggies are coated on all sides so they don't stick to the pan**
- Put the veggies on a pan covered with foil (much easier to clean!) and cook for around 20mins or until done, stirring them around once or twice.
