Plan a few Thanksgiving sides can be made ahead and roasted while your turkey rests. These seasonal root veggies are an excellent addition to any meal, garnish with goat cheese or keep it simple! #eatlocal
Simple Roasted Roots
Recipe Type: Side Dish
Cuisine: Vegetarian
- 1 pound beets, peeled, quartered
- ½ pound carrots, peeled, cut in half
- 1 pound turnips, peeled, quartered
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- Nonna Pias Balsamic Reductions rosemary reduction for drizzling
- Preheat oven to 400°F.
- Place beets, carrots, and turnips in a bowl. Whisk together olive oil, balsamic vinegar, sugar, salt and pepper. Toss with vegetables.
- Spread in a single layer on a roasting pan. Roast for 1 hour, until caramelized & fork tender. Remove from oven and drizzle with balsamic reduction.
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