"Roasted Root Vegetables with Rosemary and Balsamic"
– What We Eat and Where We're From –
Roasted Root Vegetables with Rosemary and Balsamic
Archival Art Print
6" x 4" Recipe Card
About this piece:
I make roasted vegetables at least once a week and this is my favorite recipe. The balsamic reduction has a really sweet flavor and mixed with caramelized onions, sweet potatoes, butternut squash, carrots and potatoes, this dish almost got a candied flavor. Rosemary gives it a savory finish and makes the entire house smell incredible. It's absolutely my favorite thing to eat, especially as left-overs with a runny-yolked egg on top for breakfast.
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