BALSAMIC ROASTED VEGGIES


I love roasted vegetables of any kind.  Roasting adds so much flavor, and brings out the natural sweetness to the vegetable.  This recipe could not get easier.  A great side dish to any Vegetarian meal, or meat and fish recipes.
handful of brussel sprouts, ends and leaves trimmed, cut in half
3-4 carrots, sliced and quartered
1 shallot, sliced
olive oil
salt and pepper
few splashes of Balsamic Vinegar
Prepare vegetables, and transfer to a baking pan.  Drizzle olive oil through out the dish, season, then add in a few splashes of Balsamic Vinegar, tossing to coat well.
Bake in a 375 degree oven for 30-40 minutes, tossing halfway through.

Ina Gawne
author

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October 28, 2010
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