Balsamic Roasted Vegetables
Ingredients
- 2 whole fennel bulbs, cut into wedges
- 2 whole carrots, cut into large matchsticks
- 4-6 small onions, peeled and left whole
- 2 whole garlic bulbs, separated into cloves and peeled
- ¼ cup balsamic vinegar de modena
- 1 tbsp date molasses
- ½ lemon, juiced
- lemon zest
- 1 spig of thyme, finely chopped
- olive oil
- ¼ tsp chili flakes, adjust to taste
- ½ tsp garlic powder
- salt, to taste
- freshly ground black pepper, to taste
Instructions
- Preheat your oven to 200°C (400°F).
- In a large mixing bowl, combine the fennel wedges, carrot matchsticks, whole onions, and peeled garlic cloves.
- In a separate small bowl, whisk together the balsamic vinegar, date molasses, lemon juice, chopped thyme, chili flakes, and garlic powder. Season with salt & pepper.
- Pour the balsamic mixture over the vegetables in the large mixing bowl. Toss the vegetables to ensure they are evenly coated with the marinade.
- Spread the coated vegetables in a single layer on a large baking sheet or roasting pan. Make sure they are evenly spaced for even roasting.
- Roast the vegetables in the preheated oven for 30-35 minutes or until they are tender and caramelized. Stir or toss them halfway through the cooking time for even browning.
- Once the vegetables are roasted to perfection, remove them from the oven.
- Transfer the roasted vegetables to a serving dish, drizzling any remaining pan juices over the top for extra flavor.
- Serve hot as a side dish, garnished with additional thyme leaves if desired.