Thanksgiving Dinner Recipes: Rosemary-Balsamic Roasted Roots

By Kris Wetherbee
October/November 2009
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Serves 6 

Balsamic vinegar and rosemary lend a tasty twist to this contemporary classic.

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• 2 carrots
• 2 large parsnips
• 3 small beets
• 1 small rutabaga
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh rosemary or dried rosemary
• Salt
• Freshly ground black pepper
• Fresh rosemary sprig, for garnish

1. Preheat oven to 450 degrees .

2. Peel carrots, parsnips, beets and rutabaga; cut into 1- to 11/2-inch chunks. Coat an aluminum foil-lined jelly roll pan with cooking spray.

3. Combine vegetables in a large bowl and toss with oil, vinegar and rosemary until well coated. Sprinkle with salt and pepper; toss again.

4. Place vegetables in a single layer in the prepared pan; roast for 15 minutes. Stir vegetables and roast for an additional 15 minutes or until they are slightly crisp and golden but tender. Place in a serving dish and garnish with fresh rosemary.

Frequent contributor Kris Wetherbee writes and gardens in the hills of western Oregon. 

Click here for the main article, 10 Thanksgiving Day Recipes.


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