If carrots got you drunk, rabbits would be messed upMitch Hedberg
Autumn is coming, my favourite time of year, the leaves start turning red and yellow, snuggling up under a blanket with a hot chocolate and a good book and best of all…… comfort food (and Halloween).
I prefer savoury comfort food, before being diagnosed with celiac disease there was nothing I loved more than buttery toast, I miss it so much 😭
Just looking at those veggies makes me think of a cozy evening while the wind howls outside. There’s a courgette in the first photo and in the ingredients but you’ll notice it’s not in any of the other photos, not to sure what happened, guess I forgot all about it which is a shame because roasted courgette is amazing!!!
To make the balsamic mixture I used olive oil, balsamic vinegar, garlic salt, pepper and rosemary. I find rosemary goes really well with the balsamic vinegar but you could use any herbs of your liking.
Mix it all together and cut all the vegetables into even sized cubes and quarter the onion.
Toss the vegetables in the balsamic mixture till evenly coated. Spread on to a baking tray or roasting tin.
Place into a preheated oven at 240°c gas mark 9
Roast for 35-40 minutes, stir every 10 minutes until cooked and browned.
They taste good on their own or as a side dish, also, if like me, you like to make soups in autumn/winter then the left overs will make such an amazing soup.
Ingredients:
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp garlic salt
- 1 tsp pepper
- 1 tbsp rosemary
- 1 courgette
- 3 potatoes
- 2 parsnips
- 2 carrots
- 1 red onion
Directions:
- preheat oven to 240°c gas mark 9
- cut all vegetables into even sized cubes
- toss in balsamic mixture
- spread evenly on roasting tin
- roast for 35-40 minutes
- stir every 10 minutes until cooked and browned
