With Thanksgiving around the corner, you’ve probably already thought about the perfect recipe for a roast turkey and may have already settled on the perfect stuffing, too. But, if you’re much like me, you may have neglected to worry about what vegetables to make. Unfortunately, they don’t prepare and cook themselves.
So, this week, I thought I’d share my super simple recipe (if you can really call it a recipe) for Balsamic roasted vegetables. It’s my go to recipe for vegetables in the fall and winter (and once in a while the spring and summer, too!)… It’s easy to throw together and can just hang out in the oven while your other dishes are cooking/baking. Plus, it’s a favorite with my family and friends. In fact, my husband actually gets excited when he sees me prepping roasted vegetables. Who would have thought?
Another great thing about this recipe is that it’s pretty versatile. You can throw in your favorite fall and winter veggies. Roasting them in the oven brings out the natural sweetness so they taste even better. A few of my favorites are broccoli, cauliflower, and Brussels sprouts!
Balsamic Roasted Vegetables
- Your favorite vegetables, cut into bite sized pieces
(broccoli, cauliflower, Brussels sprouts, carrots, onions, potatoes, etc…)
- Extra virgin olive oil
- Good quality Balsamic vinegar
(I love Rubio from Salumeria Italiana in Boston – they ship)
- Kosher salt
- Freshly ground black pepper
Prep the veggies and spread them out into a single layer in a baking dish or roasting pan. You can make as many or as few as you like. Give the vegetables a healthy drizzle of olive oil and Balsamic vinegar. Sprinkle with some salt and pepper. Give the veggies a quick toss with your fingers to evenly coat.
Roast in a 375° oven (or whatever temperature your other dishes are baking at) for about 30 – 45 minutes, until tender and caramelized. Serve immediately.