Balsamic Roasted Root Vegetables - Proof Oven is Broken

I have an oven that you can set to time out after a certain amount of time and I use that, almost every time, I use the oven.  It gives me a chance not to burn my cakes and other dishes.  I have a nasty habit of putting something in the oven and walking away to do the wash or mark papers.  Without the timer, I don't have a chance of true success in my baking.

In the recent months, there were a few times, I forgot to set the timed feature and berated myself for such carelessness.  After this happened several times, I decided, it could not be me and had to be the oven.  I mentioned it to my hubby who checked and said, it appeared the oven was working just fine.

Friday, when I was making these root vegetables, I came back to well cooked vegetables with some blackened parts.  This time, I knew I had set the timer.  Proof came Friday night when I set the timer for dinner to go off in an hour.  My daughter went to get the first oven course and mentioned, someone forgot to set the timer, since the oven was still on.  Aha!Proof.  Hubby had seen the timer was on since we both check it, each week.  The worst part was, not only was the oven still on, but the temperature went up 100 degrees.  Now, I know why, these vegetable have blackened parts.

Despite this, the vegetables were delicious.


Roasted Root Vegetables (adapted from Cooking Light June 2002) Yield: 6 servings
 
Ingredients:

3 large carrots, chopped
2  coarsely chopped parsnips 
1 large sweet potato, chopped
1 coarsely chopped peeled turnips (about 1/2 pound)
2 tablespoons olive oil
1 teaspoon honey
2 medium red onions, each cut into 8 wedges
2 tablespoons chopped fresh parsley
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper

Method:

Preheat oven to 450°.

Line a cookie sheet with parchment paper or aluminum foil.

In a large bowl, combine all vegetables with honey and olive oil. Toss well.


Spread  out chopped vegetables on pan.

 Bake at 450° for 1 hour, stirring after 30 minutes. 

Add parsley, vinegar, and pepper, tossing to coat.

Eat and enjoy. 

Linked to  See Ya in the Gumbo     
Pennywise Platter 


Comments

  1. That GirlOctober 21, 2012 at 11:53 PM

    I need to use my oven timer more! Although I hate my oven, nothing is ever ready when it's supposed to be.

    ReplyDelete
  2. Rambling TartOctober 22, 2012 at 7:11 AM

    Ohhh, that's so frustrating!! I accidentally forgot about two pies I had in the oven...and left them there for eight hours! Yipes. :-) Thankfully the oven survived and I cannot wait to make these veggies. They sound amazing. :-)

    ReplyDelete
  3. LauraOctober 22, 2012 at 9:02 AM

    Actually, they look even tastier a little blackened. But, that is really annoying about the timer betraying you like that. I made a similar side dish earlier this month, but I added apples and pears.

    ReplyDelete
  4. RonnieVFeinOctober 22, 2012 at 10:28 AM

    I agree with Laura -- the blackened parts are my favorite, especially with roasted root vegetables, which are sweet, so you get that caramely-sugar hit. YUM.

    ReplyDelete
  5. Tamar Genger @joyofkosherOctober 22, 2012 at 1:04 PM

    I love all kinds of roasted roots.

    ReplyDelete
  6. The Kosher SpoonOctober 22, 2012 at 7:22 PM

    i like the addition of the balsamic to the roasted veggies, and i agree that the blackened part is SO delicious

    ReplyDelete
  7. This American BiteOctober 23, 2012 at 12:34 AM

    Balsamic roasted veggies are awesome, and if you ask me, those blackened edges are the best part... time to look for a new timer!!

    ReplyDelete
  8. Michelle BOctober 24, 2012 at 9:08 PM

    I love the blackened parts too! I don't think I could bake anything without a timer. Thanks for linking!

    ReplyDelete
  9. Melissa {lilmisscakes}October 25, 2012 at 1:22 PM

    I love roasted root veggies, yours look amazing!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more