Winter Roasted Vegetables With Balsamic Dressing

Name: Winter Roasted Vegetables With Balsamic Dressing
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: Asian
Ingredients: 2 tbsp Balsamic Vinegar of Modena (2 tablespoons balsamic vinegar); 1 piece Beet (1 beet, cut into eighths, then halved); ½ tsp Black Pepper (1/2 teaspoon black pepper); 6 pieces Brussels Sprouts (6 brussel sprouts, halved); 1 tbsp Dijon Mustard (1 tablespoon dijon mustard); ½ tsp Dried Rosemary (1/2 teaspoon dried rosemary); ½ tsp Dried Thyme (1/2 teaspoon dried thyme); 3 tbsp Parsley (3 tablespoons fresh parsley, chopped (optional garnish)) — optional; ½ tsp Garlic Powder (1/2 teaspoon garlic powder); 0.13 tsp Ginger Powder (1/8 teaspoon ground ginger); ½ piece Yellow Onion (1/2 medium onion, quartered); 4 pieces Parsnips (4 parsnips, halved, then sliced); 0 pieces Vegetable (Vegetables); 1 ½ tsp Table Salt (1/2 teaspoon additional salt + 1 tsp. salt); 0 pieces Balsamic Vinaigrette (Balsamic Dressing)

65 minAsian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Paleo
Pescatarian

Ingredients

For 4 servings

Balsamic Vinegar of Modena2 tbsp · 2 tablespoons balsamic vinegar
Beet1 piece · 1 beet, cut into eighths, then halved
Black Pepper½ tsp · 1/2 teaspoon black pepper
Brussels Sprouts6 pieces · 6 brussel sprouts, halved
Dijon Mustard1 tbsp · 1 tablespoon dijon mustard
Dried Rosemary½ tsp · 1/2 teaspoon dried rosemary
Dried Thyme½ tsp · 1/2 teaspoon dried thyme
Parsley3 tbsp · 3 tablespoons fresh parsley, chopped (optional garnish) · optional
Garlic Powder½ tsp · 1/2 teaspoon garlic powder
Ginger Powder0.13 tsp · 1/8 teaspoon ground ginger
Yellow Onion½ piece · 1/2 medium onion, quartered
Parsnips4 pieces · 4 parsnips, halved, then sliced
Vegetable0 pieces · Vegetables
Table Salt1 ½ tsp · 1/2 teaspoon additional salt + 1 tsp. salt
Balsamic Vinaigrette0 pieces · Balsamic Dressing

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Steps

1To make the dressing:In a large bowl, whisk together the balsamic vinegar and the mustard.
2Add all spices and whisk.This can be prepared up to two days in advance and refrigerated.)Chop vegetables as indicated in ingredient section.
3Combine the dressing and the vegetables.Preheat oven to 400 degrees.Line a baking sheet or dish with parchment paper.
4Bake for 40-50 minutes, stirring every 10 minutes.Taste test the vegetables for doneness during the last 15 minutes of baking. They should be tender but not mushy.
5Garnish with chopped parsley.