Balsamic Roasted Vegetables
Another month has passed and it’s time for another round of The Secret Recipe Club. I’m taking a break from posting pink food for just one day to bring you this awesome fall vegetable dish. For those of you who don’t know about Secret Recipe Club, you sign up to participate, then are assigned another blog. Then, everyone posts on the same day revealing the blog they were assigned.
This month, my blog assignment was A Vegan Obsession. I have to admit that I was a bit worried that I wouldn’t be able to find anything I would want to make… But sure enough, as I started reading through the recipes, I was starring quite a few of them.
I chose this Balsamic Roasted Vegetable dish because I had quite a few veggies laying around from our last CSA box. I love how customizable this recipe could be. You can literally use almost any vegetables that you have on hand. All of the veggies that I used were from our CSA.
Hubby and I devoured these vegetables. We absolutely loved them and have made them a couple times this month already.
One Year Ago: Homemade Graham Crackers and Smores Cupcakes
Three Years Ago: M&M Cookies
Four Years Ago: White Chocolate and Blueberry Cupcakes and Sweet Potato Home Fries
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
Balsamic Roasted Vegetables
Yield: Serves 2-4
Ingredients:
1 butternut squash
1 acorn squash
1/2 lb potatoes
3 large beets
2 large onions
6 cloves of garlic
1/2 cup balsamic vinegar
salt & pepper, to taste
Directions:
Line a baking sheet with foil. Preheat oven to 425.
Chop all of the vegetables into similar sized chunks, leave the garlic cloves whole.
Place vegetables and garlic on baking sheet. Pour balsamic over vegetables and season with salt and pepper. Toss vegetables to evenly coat everything.
Bake for 40-50 minutes until the vegetables look slightly blackened.
Recipe as seen on A Vegan Obsession, originally from Jamie Oliver
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This dish sounds great! I love sweet potatoes and black beans together, and the cilantro and lime sound like the perfect flavor additions.
My fiance isn’t the biggest fan of beans so I try to “sneak” them into dishes and this looks a great recipe to try out!
I absolutely adore sweet potatoes but wud have never thought of flavoring them with cilantro and lime. This sounds like it would turn out super delicious.
We always have black beans in the house too and they are just perfect with sweet potatoes too – yum!
Oh dear, I never thought of pairing these 4 fave flavors together. Amazing : )
Yum! I love black beans and I also love that they are super good for you. I think this would be an awesome quick weeknight dinner!
perfect combo of tastes. I would love to try this one.
Mmmm what a refreshing twist on sweet potatoes! These sound hearty and delicious!
What a great recipe and beautiful photo. Black beans and sweet potatoes (and cilantro, for that matter!) are a couple of my favorite foods, so I know that I’d love this!
Yum! I love black beans in salads. This sounds great!
And great pictures, too!
Made a half recipe and loved it hot or cold! Took to a work pot luck and a hit with everyone. Thanks for another great recipe.