Roasted Vegetable Platter with Balsamic Drizzle
Gluten-Free, Paleo, Keto (Moderate or remove root vegetables)
This dish creates a beautiful spread for any occasion. If you can get your hands on organic rainbow heirloom carrots, they provide an amazing pop of color that will brighten up the table!
The parsnips are addictive once caramelized, still retaining a hint of their once-crisp texture that have melted away to tender bites.
Both these healthy root vegetables have a natural sweetness that acts as the perfect foil to the earthy, nutty flavors of asparagus and brussel sprouts.
The platter can star as the center of a mezze, or as a supporting side for heavier fare. We prefer reducing our own organic balsamic glaze for a delightful finish.
With recipes that include root vegetables like parsnips and carrots, and stem vegetables like asparagus, it is especially important that the ingredients sourced are non-GMO and certified organic, since they can accumulate toxins from the soil they were grown in (such as heavy metals like lead that can’t be naturally filtered from the body).
Heirloom carrots are wonderful examples of why non-GMO fruits and vegetables are better for both our health and the environment.
Depending on the color, they’ll contain lycopene (red), anthocyanins (purple), and lutein (yellow) which are important antioxidants that have been garnering increased attention from the scientific community.
Locally adapted open-pollinated heirloom varieties are also more resistant to their specific environmental conditions and pests, which means they are easier to keep healthy without the use of pesticides and fertilizers than generic GMO varieties!
Please be aware that while Pink Himalayan salt has more trace minerals, it actually contains less sodium but has a saltier flavor profile than table salt, so you may need to adjust accordingly if you only have iodized salt.
Ingredients (Serves 8)
- 1 cup Certified Organic Extra Virgin Olive oil
- ¼ cup Certified Organic Balsamic Vinegar Reduction (Can be made from scratch the night before)
- 6 – 7 sprigs of fresh, organic Thyme or Rosemary
- 1 teaspoon dried organic Oregano
- 1 teaspoon organic Nutmeg
- 3 medium sized (7” – 10” long) Organic Parsnips, lightly peeled and cut into diagonal bite sized pieces
- 1 bunch (6 – 8) Whole Organic Heirloom Rainbow Carrots, halved lengthwise
- 1 bag (about 20) Organic Brussel Sprouts, halved
- 1 bunch (12 to 18 stalks) Organic Asparagus, 1 inch taken off the bottom
- 2 Organic Red Onions, quartered
- Pink Himalayan Salt, to taste
- Fresh organic cracked pepper, to taste
- ***To make 3/4 cup thick homemade balsamic drizzle, simmer 2 cups of your favorite organic balsamic vinegar in a saucepan on low until reduced to more than half (or to your liking). Do not overcook as the natural sugars will burn. Can be stored in the fridge for up to 3 weeks.
- Preheat oven to 450° Fahrenheit.
- In an large, shallow oven safe pan, drizzle ¾ cup of the olive oil, add oregano and nutmeg, sprinkle salt and cracked pepper to taste, and toss all the vegetables in it to coat evenly.
- Make sure the vegetables are laid in one layer and nestle the thyme or rosemary sprigs between them.
- Roast in the oven on the middle rack for 20 – 25 minutes or until to desired tenderness, keeping an eye on the brussel sprouts and asparagus, taking care not to burn them.
- Remove from oven and place on plate. Drizzle remaining olive oil and balsamic reduction over the vegetables and serve.
- This vegetable platter is great chilled and served with your favorite vegetable dip as well!