Balsamic-Roasted Root Vegetables

Including beets, carrots, and onions

Makes 10 servings. Sherman roasts the onions and garlic cloves in their skins. Remove the jackets before serving—or let guests open them at the table.

2 lb. baby red beets, trimmed and washed
2 lb. baby carrots, trimmed and scrubbed
2 lb. cipollini onions, unpeeled
16 cloves garlic, unpeeled
12 sprigs sage (optional)
⅓ cup olive oil
3 Tbsp. good-quality balsamic vinegar
Salt and pepper

Preheat oven to 400°F. In a large bowl, toss the beets, carrots, onions, garlic, and sage with olive oil, vinegar, salt, and pepper. Pick out the beets and wrap in foil. Place on a pan and roast. After 20 minutes, add the rest of the vegetables, placing them on a separate foil-lined baking sheet. Arrange the carrots, onions, garlic, and sage in a single layer; cover with foil and add to oven. (If you separate the vegetables by type, you can remove them in groups as they finish cooking.)

After 20 more minutes, unwrap the beets and remove the foil from the vegetables. Continue roasting until all the vegetables are cooked through but still firm and the beets are easily pierced with a skewer, about 15 more minutes. Combine vegetables in a serving bowl and season to taste.

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