Balsamic Roasted Vegetables
Another month has passed and it’s time for another round of The Secret Recipe Club. I’m taking a break from posting pink food for just one day to bring you this awesome fall vegetable dish. For those of you who don’t know about Secret Recipe Club, you sign up to participate, then are assigned another blog. Then, everyone posts on the same day revealing the blog they were assigned.
This month, my blog assignment was A Vegan Obsession. I have to admit that I was a bit worried that I wouldn’t be able to find anything I would want to make… But sure enough, as I started reading through the recipes, I was starring quite a few of them.
I chose this Balsamic Roasted Vegetable dish because I had quite a few veggies laying around from our last CSA box. I love how customizable this recipe could be. You can literally use almost any vegetables that you have on hand. All of the veggies that I used were from our CSA.
Hubby and I devoured these vegetables. We absolutely loved them and have made them a couple times this month already.
One Year Ago: Homemade Graham Crackers and Smores Cupcakes
Three Years Ago: M&M Cookies
Four Years Ago: White Chocolate and Blueberry Cupcakes and Sweet Potato Home Fries
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
Balsamic Roasted Vegetables
Yield: Serves 2-4
Ingredients:
1 butternut squash
1 acorn squash
1/2 lb potatoes
3 large beets
2 large onions
6 cloves of garlic
1/2 cup balsamic vinegar
salt & pepper, to taste
Directions:
Line a baking sheet with foil. Preheat oven to 425.
Chop all of the vegetables into similar sized chunks, leave the garlic cloves whole.
Place vegetables and garlic on baking sheet. Pour balsamic over vegetables and season with salt and pepper. Toss vegetables to evenly coat everything.
Bake for 40-50 minutes until the vegetables look slightly blackened.
Recipe as seen on A Vegan Obsession, originally from Jamie Oliver
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m so glad you posted this! Aarti’s kale salad is on my list of dishes to make, and it’s good to know that you guys enjoyed it.
I saw this on the first episode of Aarti Party and it looked so good to me! Kale is something I’ve also never worked with in our kitchen so I definitely want to give this recipe a try!
I love kale, and I was intrigued by this as well – I really want to try it now! Great picture!
I picked up all of the ingredients this morning to make the salad, and it is now sitting in my fridge waiting to be devoured for lunch. It’s GREAT! Who knew raw kale could be so good?!
Kale is one of my favorite foods but I haven’t had it raw yet. I am bookmarking this!
Wow sounds interesting! I’m very curious to try it myself. I love kale.
I saw this on Aarti Party too – looks good – glad you tried it!
I love kale and am on a new-found mango kick, so I’m sure this is absolutely wonderful 🙂
Sues
I don’t know if I could get anyone in my family to try this, but it looks so interesting! I have never tried kale, but I would like to!
I made a massaged kale salad once but it was just “eh”. I don’t think I massaged enough. But I might have to try it again, and do it the right way, since you both loved it!
I LOVE massaged kale – love, love, love it. It tastes completely different than “regular” – not as “green” if that makes sense. 🙂
I also love the next food network star. I should check out Aarti’s show since this recipe sounds like it’s right up my alley. 🙂