Balsamic Roasted Veg Recipe

I used all root veg here, from the garden. Those "not-so-perfect-looking" carrots were cut up into spears. The potatoes quartered. The turnips sliced. The parsnips diced.
 I added some rosemary and sea salt to taste.

Then...the magical part: a big huge splash of
Balsamic Vinaigrette. 

I make my own, but store bought is cool too, and easier I suppose.

Pour that to coat the veg. Roast it all at 425 F /220 C until tender. 

I am reluctant to give a time, because I have a truly psychotic oven. Sometimes it takes 30 minutes, sometimes it takes 50 minutes.....

My baking ordeals are the same. It's maddening. Sigh. 

I try not to let it get my fabulous-ness down. heehee

King Edward potatoes. I'm glad they're named after that hottie. LOL

Golden delishesness!

I added radishes to the next meal. I usually throw in red onion too, but mine didn't grow bigger than an acorn this year. 
Anyone know what happened? 

....and why are they called red onion, they are purple, people....gheesh.



  1. My best guess is a nutriton problem with your onions, too few whatever and maybe short on rain ... and redonions are generally smaller. Don't try to plant the m again next year - they will probably go into bloom and be no use. Just enjoy the little you have and make the best out of it.

    Well maybe it was a colour blind gardener who named them.

  2. Those veggies look delectable and delicious! Yummy....did Ruby at least try them?

  3. I can't say that vegetables always look good, but these really do! Yum!

  4. Roasted veggies look yummy! How do you make your own Balsamic Vinaigrette? And I have to agree, the last pic is 'priceless'!!

  5. Im a veggie and this looks so good, love the pic (and the face!). x

  6. Whoa! This sounds amazing!


I appreciate every comment, thanks so much for taking the time. It means A LOT to me. :)