Saturday, May 21, 2011

Balsamic Roasted Carrots, Potatoes and Garlic Bulbs

It is getting sad in my fridge at the end of the groceries. Still, I managed to find some carrots and a few small golden potatoes and a several bulbs of garlic. Cha-ching! Roasted balsamic vegies are one of my favorite side dishes. The balsamic vinegar and olive oil mingles with the vegies to form a sweet-savory crispy coating. Transforms the lowly carrot and potato into something to "ooh and ahh" about, and with almost no effort and very little time.

Preheat oven to 400.

First peel about 6 carrots and then cut them into sticks or think slices. Then quarter several about 6 new,red or golden potatoes. You will use 2 full garlic need for any prep.

On a big thick sheet pan, squiggle a generous amount of olive oil. (About 1/8 cup.) Plop carrots and potatoes and garlic bulbs on the sheet and spread apart into one even layer. Sprinkle all, lightly, with Steak or Grill Seasoning (or salt and pepper and cayenne and garlic). Then generously sprinkle with Balsamic Vinegar. Toss or roll the vegies around until coated with oil, vinegar and seasonings.

(You can also add herbs or other vegies,for a variation on this basic technique.)

Roast for 10 -15 minutes until the bottoms of the vegies are golden and caramelized. Then turn with a spatula, turn heat down to 350 and roast another 10-15 minutes until done. Carefully lift garlic bulbs off of the pan (I use a paper towel) and cut off the ends, then squeeze the sweet roasted cloves into and among the carrots and potatoes.

These vegies are fabulous as they are, but you can also serve with a little Ranch Dressing or sour cream or onion dip to make them even more delectable.

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