For ➍-➏200 g red potatoes, unpeeled
100 g baby carrots
1 large red onion, sliced into strips
2 tbs balsamico vinegar
4 ts olive oil
1 clove garlic, crushed & finely chopped
1 ts dried thyme
1 ts dried crushed rosemary
1 ts rubbed sage
50 g sliced green beans
¾ ts salt
½ ts ground black pepper
Heat the oven to 200°C.
Toss the prepared potatoes, carrots, and onions with the balsamic vinegar, olive oil, garlic and herbs. Arrange the vegetables in a lightly oiled, large roasting pan. Roast the prepared vegetables for 35 m, stirring every 10 m.
Add the cut green beans to the pan and roast the vegetables for an additional 10 m. Arrange the roasted vegetables on a serving platter and season them with salt and pepper.
Serve as a light vegetarian dish with some good bread. Or as a side-dish with roasted poultry or meat.
Read the similar oven baked cherry tomatoes or grilled vegetables recipes.
