This classic recipe uses new potatoes, gold potatoes, carrots, turnips, shallots, and beets. The root vegetables are flavored with balsamic vinegar and sweet marjoram. Waxy potatoes are preferred for roasting.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 12 small red new potatoes
- 8 baby Yukon gold potatoes or fingerling potatoes
- 2 cups whole baby carrots, peeled
- 4 turnips, peeled
- 12 whole shallots, peeled
- 12 small white boiling onions, peeled
- 8 baby beets, scrubbed and stemmed
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 teaspoons dried sweet marjoram
- Kosher salt
- Fresh ground black pepper
Preparation:
Preheat oven to 400 F.
In a large bowl, combine red potatoes, gold potatoes, carrots, turnips, shallots, onions, and beets.
In a small bowl, whisk together balsamic vinegar, olive oil, and sweet marjoram. Pour over vegetables and toss so they are evenly coated.
Transfer vegetables to a large, deep roasting pan and spread in a single layer. Sprinkle with kosher salt and fresh-ground pepper.
Roast vegetables uncovered for 45 minutes to 1 hour, turning the vegetables 2 to 3 times during the process.
Yield: 8 servings
In a large bowl, combine red potatoes, gold potatoes, carrots, turnips, shallots, onions, and beets.
In a small bowl, whisk together balsamic vinegar, olive oil, and sweet marjoram. Pour over vegetables and toss so they are evenly coated.
Transfer vegetables to a large, deep roasting pan and spread in a single layer. Sprinkle with kosher salt and fresh-ground pepper.
Roast vegetables uncovered for 45 minutes to 1 hour, turning the vegetables 2 to 3 times during the process.
Yield: 8 servings
