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Roasted Vegetable Medley

Roasted Vegetable Medley

Southern Living DECEMBER 2001

  • Yield: Makes 4 to 6 servings

Ingredients

  • 4 garlic cloves, minced
  • 3 tablespoons white balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup olive oil
  • 1 pound brussels sprouts, quartered
  • 2 cups baby carrots
  • 2 parsnips, cut into 1/2-inch slices
  • 1/2 head cauliflower, cut into florets

Preparation

Combine first 5 ingredients; whisk in olive oil in a slow, steady stream.

Place brussels sprouts and next 3 ingredients in a lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan. Drizzle with vinegar mixture, tossing to coat.

Bake at 400° for 45 minutes or until vegetables are crisp-tender and lightly browned, stirring every 15 minutes.

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Roasted Vegetable Medley recipe

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