Saturday, December 31, 2011

Roasted vegetables tossed with balsamic vinegar

After the hiatus due to school and now after the holidays hopefully I can cook and share some new recipes.  The other night, after a couple weeks of indulging, we just wanted vegetables for dinner.  On Christmas night, my dad made roasted brussels sprouts tossed with balsamic vinegar so I wanted to add a little more.  There is not a photo accompanying this recipe because, honestly, the roasted vegetables were not too photogenic.


2 cups of halved brussels sprouts
2 zucchini chopped into 1/2-1 inch pieces
2 cups of sliced button mushrooms
3 whole cloves of garlic
1 red onion sliced 1/4 inch thick
1 tbsp olive oil
2 tbsp balsamic vinegar
salt and pepper

Heat the oven to 400 degrees.  Toss the vegetables and garlic in the olive oil, salt and pepper.  On a baking sheet, make sure they are arranged in a single layer to roast evenly.  Roast them for about 20-30 minutes, toss them after about 15 minutes to ensure even browning.  They are done cooking when they are golden brown.  In a bowl mash the roasted garlic cloves and mix with the balsamic vinegar.  Toss the vegetables in the mixture and serve.

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