Media Highlights

ROASTED FALL VEGETABLES TOSSED IN AGAVE & BALSAMIC VINEGAR 

Recipe presented by Chef Katherine and Beth

Ingredients:

2 medium-sized carrots (cut in half length-wise 2 inches long) 
2 medium-sized parsnips (same as above) 
1 small rutabaga (peeled and medium-diced)
½ small acorn squash (peeled, seeded and cut into ¼ inch strips) small red pepper (cut length-wise, cored seeded and cut into ¼ inch strips)
1 head broccoli (2 inch flowerets)
1 small red onion (medium-diced)
5 cremini mushrooms (quartered)
2 medium patty pan squash (quartered)
3 Tbsp. agave syrup
4 Tbsp. balsamic vinegar
¼ cup olive oil
salt to taste , pepper to taste

 Method:

Place all cut vegetables in a bowl and add in the olive oil.Season with salt and pepper and toss well.Spread the vegetables out on a lined baking sheet and place in a pre-heated 350° F oven.Roast the vegetables for about 20 - 25 minutes or until they are soft and golden in colour.Remove from the oven and place in a bowl.Add the agave and balsamic vinegar.Toss well and serve.This will serve about 6 – 8 people.

 Enjoy!!

http://www.citynews.ca/news/news_2103.aspx

http://www.foodshare.net/media_archive051218.htm

http://www.tasteto.com/2007/11/19/healing-talk-with-julie-daniluk/

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