The combination of vinegar, brown sugar and chili powder creates a flavorful glaze that complements a wide range of vegetables. You can use whatever you have on hand, but the addition of root vegetables like carrots, parsnips or turnips adds a pleasant sweetness.
Servings: 8-9 cups / 1.5 - 1.75 liters
Author: Mary Gillespie
Ingredients
1large onionroughly chopped
4-6clovesgarliccut into slivers
10cupsassorted vegetablesroughly cut into pieces about 1-1/2 to 2-inches / 2.5-3.75 cm
3tablespoons/ 45 ml olive oil
2tablespoons/ 30 ml balsamic vinegar
1-1/2teaspoons/ 3.75 ml salt
1/2teaspoon/ 2.5 ml cracked pepper
1tablespoon/ 15 ml brown sugar
1tablespoon/ 15 ml chili powder
Instructions
Preheat oven to 350 degrees F / 176 degrees C.
Toss onions, garlic and other vegetables with oil, vinegar, salt, pepper, brown sugar and chili powder.
Place vegetables in a deep sided dish and roast until the carrots or hardest vegetables in the mix can be pierce with a fork. Stir the vegetables after the first 1/2 hour, and every 15 to 20 minutes after. They should be ready after 1 hour to 1 hour and 15 minutes.