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Roasted Vegetables with Balsamic Lemon Vinaigrette

September 1, 2010  |  recipes

Roasted Vegetables with Balsamic-Lemon Vinaigrette Yields: 10 Servings 12 beets 2 pounds sweet potato 2 3/4 pounds acorn squash 1 1/2 pounds brussel sprouts 1 teaspoon rosemary 5 tablespoons olive oil 1 teaspoon olive oil 1 whole garlic bulb 1/4 cup balsamic vinegar 2 teaspoons lemon peel Preheat oven to 450*. Cook beets in boiling salted water until tender, 15 minutes. Drain. Transfer to large roasting pan. Add sweet potatoes, squash, brussel sprouts and rosemary to pan. Drizzle with 2 tablespoons oil, sprinkle generously with salt and pepper. Place garlic, cut side up in foil and drizzle with 1 teaspoon oil, wrap in foil. Place in pan with vegetables. Roast vegetables and garlic until tender and browning, turning occasionally, 45 minutes. Unwrap garlic, peel and slice thinly. Transfer to large bowl. Whisk in vinegar, lemon peel and 3 tablespoons oil, season with salt and pepper. Pour dressing over warm vegetables and serve.