• 21 November 2008
For whatever reason I enjoy roasted vegetables year-round. It doesn't matter if it's hot or cold...they taste great to me anytime. That being said, I tire of the usual recipe after awhile (olive oil, coarse salt, pepper, good quality herbs). Recently I added one simple ingredient to a batch of vegetables and all of the sudden it felt like a new recipe again. Curious as to what that ingredient was? Balsamic vinegar.
Just add a generous splash of balsamic vinegar (the better the vinegar, the better the flavor) to any selection of roasted vegetables. Roast as usual (30+ minutes on 425). I've found these vegetables to be most complimentary to the flavor of balsamic vinegar: fennel bulbs, carrots, onions (red or white) and any variety of pepper. If you do use carrots, splurge on the organic carrots. They come in cute little bunches with stems still in tact, which you can trim up nicely for better presentation. As always, roasting anything in a cast iron pan always guarantees better results. You can find them at Sur La Table.