Roasted Beets, Carrots, Onions with Balsamic Vinegar
(from greenfood’s recipe box)
Prep time: 15 minutes
Cook time: 60 minutes
Serves 4 people
Ingredients
- 1 pound beets, peeled, halved or quartered
- 1 pound carrots, peeled, cut in half
- 4 small onions, quartered
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon maple sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Balsamic vinegar for drizzling, optional
Directions
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Preheat oven to 400°F.
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Place beets, carrots, and onions in a bowl.
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Whisk together olive oil, balsamic vinegar, sugar, salt and pepper. Toss with vegetables.
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Spread in a single layer on a roasting pan.
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Roast for 1 hour or until browned or caramelized.
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Remove from oven and drizzle with balsamic vinegar.