Katie Brown | Roasted Root Vegetables Balsamic Glaze
Roasted root vegetables tossed in olive oil and thyme, then glazed with balsamic vinegar for a delicious side dish.
Ingredients
- 2 pounds turnips, peeled and cut into thick strips
- 2 pounds parsnips, peeled and cut into thick strips
- 2 pounds sweet potatoes, peeled and cut into thick strips
- 1 cup olive oil
- 1/4 cup thyme
- Salt and pepper
- 1 1/2 cups balsamic vinegar
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