BALSAMIC ROASTED ROOT VEGETABLES

Balsamic Roasted Root Vegetables image

Provided by Gretchen *** @gcolie

Number Of Ingredients 6

root vegetables (i used carrots, turnips, and a red onion)
1 1/2 tablespoon(s) olive oil
1 tablespoon(s) pomegranate balsamic vinegar
2 1/2 teaspoon(s) crushed rosemary
1 1/2 - 2 teaspoon(s) seasonello bologna aromatic herb salt
freshly cracked black pepper

Steps:

Cut veggies into similar sized pieces. Toss in a bowl with olive oil, rosemary, seasoned salt, and a twist or two of the black pepper. Drizzle with balsamic vinegar and toss to coat.
Preheat oven to 425. Spread veggies evenly on baking sheet (I sprayed mine with olive oil). Don't crowd them, because they will steam and not roast. It depends on the size of your vegetables, but cook 30 to 45 minutes or until tender. Stir and toss vegetables halfway through cooking time.
Cook's notes: I use a mortar and pestle to crush my rosemary. The aromatic sea salt I purchased on Amazon. It's a combination of salt, pepper, rosemary, and sage. The pomegranate balsamic vinegar is thick, sweet, and tart. It's delicious and I usually drizzle it on salads and veggies. The brand is Zi Olive -they have a website with some amazing oils and vinegars. Check it out: https://www.ziolive.com/