Herb-Roasted Root Vegetables

Name: Herb-Roasted Root Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams baby carrots; 1 Tbsp balsamic vinegar; 1 teaspoons freshly ground black pepper; 227 grams 12 cipollini onions (about; 2 Tbsps chopped fresh flat-leaf parsley; 1 teaspoon fresh thyme leaves; 1 teaspoons kosher salt; 4 teaspoons olive oil; 340 grams small red potatoes , quartered; 1 Tbsp fresh rosemary needles

Need a gluten free, whole 30, and vegan side dish? Herb-Roasted Root Vegetables could be a super recipe to try. This recipe serves 6. One portion of this dish contains around 2g of protein, 3g of fat, and a total of 110 calories. Head to the store and pick up kosher salt, balsamic vinegar, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 47

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Oven

Place onions in a medium saucepan, and cover with water. Bring to a boil, and cook 1 minute.

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Onion

Water

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Sauce Pan

Drain and plunge onions into ice water.

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Water

Onion

Drain and peel.

Place onions, carrots, and potatoes in a broiler pan.

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Potato

Carrot

Onion

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Broiler Pan

Add rosemary and next 4 ingredients; toss to coat.

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Rosemary

Bake at 475 for 35 minutes, stirring after 17 minutes.

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Oven

Place vegetables in a serving bowl.

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Vegetable

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Bowl

Add flat-leaf parsley and balsamic vinegar; toss gently.

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Flat Leaf Parsley

Balsamic Vinegar

Cipollini: We found cipollini ("little onions") in a variety of supermarkets as well as specialty stores. They are small, round, flat onions that have a touch of sweetness. We also tested with two small Vidalia onions, chopped, and liked the flavor as well. To easily remove the skins from cipollini onions, boil them for 1 minute, and then plunge then into an ice-water bath. The skins will slip off easily.

Ingredients you will need

Cipollini Onions