Espresso Balsamic Roasted
Root Vegetables
1 large Red Onion
3 carrots peeled and chopped
2 parsnips peeled and chopped
2 turnips peeled and chopped
¼ cup Espresso Balsamic
¼ cup Olive Oil
Pinch of salt and pepper
Preheat Oven to 425°.
In a large bowl combine the balsamic and olive oil, mix and add
the vegetables. Mix the vegetables to ensure all are coated with
the balsamic mixture. Toss with a little salt and pepper. Pour
into a flat bottomed baking dish and bake for 30-45 minutes. The
balsamic will caramelize the already sweet vegetables making it
totally delicious. This would be an ideal dish for a cool fall
evening.