Okay fat pants – you have Got. To. Go!! And step one is to devour scores of veggies with unparalleled ferocity. These balsamic roasted root veggies fit my skinny jeans and filled my tummy.
Somewhere between the busy schedules the we all seem to find our selves in, lack of gym time, the holidays, the 13 plates of holiday cookies, chocolate, and too many decadent treats to count – the fat pants suddenly found themselves a little too tight for comfort and the judgement marks left on my tummy are just so last season. Well, no season rather.
Dang do I love me some holiday cookies, but it’s time to get back to reality. These roasted veggies are filling, sweet and warm, cozy and super duper easy – so there is really no excuse for them not to grace your table this winter.
Now before we get too far, I have to confess that me and parsnips first introduction was like a bad date. There was no chemistry, just awkward conversation and he, Mr. Parsnip, was just rigid and woodsy and had no sense of humor. I like a vegetable with a sense of humor. But we’ve made our amends and even become friends. Whew, it was a rocky road.
Me and cabbage on the other hand, are a match made in heaven. He’s dark, twisty, colorful and just do darn puurrrdy.
So if I can get along with Mr. Cabbage, Mr. Parsnip and sure, even Mr. Carrot – these skinny jeans might not be as far off as I thought.
For the balsamic glaze I used Star Fine Foods Balsamic of Modena Glaze. It’s a staple in my kitchen and is so versatile, from Cantaloupe Bruschetta with Prosciutto to Apple Balsamic Roasted Sweet Potatoes with Cranberries and Goat Cheese.
If you don’t have time to go store hopping to find this beauty, a simple reduced balasamic vinegar will do the trick as well. Add about 2/3 – 3/4 cup of balsamic vinegar to a saucepan and over medium-low heat, stirring frequently, reduce the vinegar until it becomes syrupy. Let it cool and them pour over the veggies. Easy peasy!
Check out these other Root Veggie Filled Recipes:
Hazelnut Parsnip Soup – Perry’s Plate
Roasted Root Vegetables with Lentils – Bev Cooks
Root Vegetable Gratin – Heather Christo Cooks