Simple Roasted Roots

October 06, 2016

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

Ingredients

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

Instructions

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.