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Rosemary roasted Root Vegetables Agrodolce recipes
Ingredients
- 12 oz (340 g) young or baby carrots – leaves trimmed to 1″ from the top of the root, peeled and left whole
- 12 oz (340 g) golden or pink beets – peeled and cut in 1″ slices
- 12 oz (340 g) Japanese turnips, regular turnips or parsnips – peeled and cut in 1″ slices
- 3 tablespoons white balsamic or Champagne vinegar
- 1 tablespoon honey
- 3 tablespoons extra virgin olive oil
- 2 tablespoons coarsely chopped fresh rosemary
- 3/4 teaspoon sea salt
- ground black pepper
Instructions
Rosemary-roasted Root Vegetables Agrodolce recipes serves 4 original recipe by Food & Style.
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