ROASTED VEGETABLES WITH THYME AND BALSAMIC VINEGAR

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Roasted Vegetables With Thyme and Balsamic Vinegar image

This recipe is great as a light meal or side dish and is easy to make, despite the long cooktime. Note: If you choose to double this recipe, the cook time will be increased by quite a bit.

Provided by TerribleCook1017

Categories     Vegetable

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 8

1 parsnip
1 carrot
1 leek
1 white onion
6 garlic cloves, whole
2 tablespoons olive oil
2 tablespoons thyme
2 tablespoons balsamic vinegar (or to taste)

Steps:

  • Cut parsnip, leek, and carrot into short strips. Cut onion coarsely. Leave garlic cloves whole or cut in half. Do not peel the garlic.
  • Evenly coat the vegetables in the oil and thyme. Spread evenly in a pan and roast for 60 - 90 minutes at 400 degrees. Stir occasionally to avoid sticking to the bottom. Vegetables are done when parsnips and carrots are tender and the edges of the leeks are burnt.
  • Finally, drizzle balsamic vinegar to taste over vegetables, stir, and serve.

Nutrition Facts : Calories 234.2, Fat 14, SaturatedFat 1.9, Sodium 38.5, Carbohydrate 27, Fiber 5.2, Sugar 8, Protein 2.7

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