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Ingredients
2-3 netted bags of Fingerling potatoes
(half the large ones)
1 cup sliced radishes
1 small/medium bag of baby carrots
(chopped in 2” bits)
2 parsnips (chopped similar to above)
1/2 cup Balsamic vinegar (“Fig” flavored Balsamic recommended!)
1/4 cup Olive or Canola oil
1/2 tsp. pepper flakes
1 tsp. Sea salt and and 1 tsp. pepper
1 tsp dried Italian Seasoning
approx. 2-3 tbsp. chopped flat leaf parsley
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Directions
Preheat Viking oven (“Convection Roast” ideally) at 375 degrees.
Toss chopped potatoes, carrots, radishes, parsnips and herbs with Balsamic vinegar and oil.
Roast for approximately 40 minutes until mixture is caramelized and crispy on edges.
Enjoy!
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