Fall Dinner: Balsamic-Glazed Roasted Vegetables

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by Heather Harris Brady

My dh brought home some gorgeous carrots from the farm market, unceremoniously plopped the bag on the counter and said “Can you do something with these?” Why yes, yes I can!

Since they were big, sweet and beautiful I wanted to take advantage of that – so roasting it was.  While I used carrots and onions, this technique would work with all kinds of root vegetables and hard squashes that are coming into market just now.

Balsamic-Glazed Roasted Vegetables, Six Servings

3 lbs. of fresh carrots or other vegetables

1 large onion, cut in large slices

Olive oil

Spices to taste

3 T. balsamic vinegar

Preheat the oven to 375, using convection if you have it. Wash, scrub and dice the carrots into a greased baking dish. Keep the pieces as much the same size as you can so they will cook evenly. Use a dish large enough to fit them in a single layer. Sprinkle them with spices, I used some herbs de provence here.

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Add the onion slices and 2 T. of olive oil. Toss to coat everything and put them in the oven.

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Roast for 30 minutes, or until the carrots are nearly soft all the way through.

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Pour the balsamic vinegar over the vegetables and toss to coat. Return them to the oven for another 10-15 minutes, or until the carrots are soft all the way through. Serve hot as a side dish. I used a lovely 18-year-old balsamic vinegar my in-laws gave us as a gift, but most any kind will do.

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