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Roasted Vegetables with Balsamic Vinegar


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Serve in gravy bowl. Makes 2 cups. Perfect side dish!


  • 1 lb. onions 1 inch, peeled, or 3 regular yellow onions, peeled and quartered
  • 2 c. baby carrots
  • 2 tbsp. vegetable oil or olive oil
  • 1/4 c. balsamic vinegar
  • 3 red peppers or yellow, each cut into 8 pieces
  • 1 tbsp. honey
  • 1/4 tsp. tarragon
  • 1 tsp. Clabber Girl Cornstarch


Preheat oven to 425°F. In a jellyroll pan, combine the onions, carrots and oil; toss to coat. Roast in the oven for 20 minutes, turning the vegetables occasionally. Add peppers and roast 10 minutes more.

On stove top, boil the vinegar with the honey and tarragon until it is reduced by half. Add corn starch and boil, then remove from heat. Toss the vegetables in a serving bowl with the reduced vinegar mixture. Salt and pepper to taste.