Ingredients: 2 tablespoons balsamic vinegar,1 beet, cut into eighths, then halved,1/2 teaspoon black pepper,6 brussel sprouts, halved,1 tablespoon dijon mustard,1/2 teaspoon dried rosemary,1/2 teaspoon dried thyme,3 tablespoons fresh parsley, chopped (optional garnish),1/2 teaspoon garlic powder,1/8 teaspoon ground ginger,1/2 medium onion, quartered,4 parsnips, halved, then sliced,Vegetables,1/2 teaspoon additional salt,1 tsp. salt,Balsamic Dressing
Instructions:
- To make the dressing:In a large bowl, whisk together the balsamic vinegar and the mustard.
- Add all spices and whisk.This can be prepared up to two days in advance and refrigerated.)Chop vegetables as indicated in ingredient section.
- Combine the dressing and the vegetables.Preheat oven to 400 degrees.Line a baking sheet or dish with parchment paper.
- Bake for 40-50 minutes, stirring every 10 minutes.Taste test the vegetables for doneness during the last 15 minutes of baking. They should be tender but not mushy.
- Garnish with chopped parsley.
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