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Categories:
potatoes sweet potato brown onion fresh mushrooms parsnip carrots olive oil balsamic vinegar fresh rosemary thyme salt
Viewed: 39 - Published at: 9 years agoIngredients
- 2 large roasting potatoes, cut into cubes
- 1 large sweet potato, peeled and cut into cubes
- 1 large brown onion, quartered
- 1 1/2 cups fresh mushrooms
- 1 parsnip, peeled and cut into cubes
- 1 carrots, peeled and cut into cubes
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- salt and freshly ground black pepper to taste
Method
- Preheat an oven to 475 degrees F (245 degrees C).
- Mix roasting potatoes, sweet potato, brown onion, mushrooms, parsnip, and carrots in a large bowl.
- Whisk olive oil, vinegar, rosemary, thyme, salt, and pepper together in a small bowl; drizzle over the vegetable mixture and toss to coat. Spread vegetables into a large roasting pan.
- Roast in preheated oven, turning every 10 minutes, until the vegetables are completely tender, 35 to 40 minutes. Season again with salt and pepper as desired.
