Wednesday, December 9, 2009

Lamb & Balsamic-glazed Root Vegetables

This recipe was inspired from my British Columbia Seasonal Cookbook that I picked up from Edible BC one day wandering around Granville Island on my lunch break. This book is fantastic they have recipes for all the seasons and give a nice little historical descriptions about the foods they have chosen for the recipe. For this particular recipe the authors describe that before greenhouses and imports "root vegetables" were an important winter food since they were easy to grow, lasted months in the cellar and were carbohydrate-dense and thus filling. This dish uses the sweetness of reduced balsamic vinegar to enhance the earthy flavors of these winter staples. 

First Preheat oven to 375. Combine ingredients of the marinade and set aside. 

The Veggies:
purple potatoes
yellow onion 
garlic (bulb) 

 Chop into preferable size chunks and put in baking dish. Then smother and toss in the marinade. 

Marinade pt.1
1/4 cup balsamic vinegar
1/4 extra virgin olive oil 
2 tbsp honey 
1/4 cup fresh parsley 

Lastly Add 
2 sprigs of fresh thyme 
2 sprigs of fresh rosemary

Bake in the oven for about an hour. 

I picked up the rosemary Lamb from the Granville Island market and just seared in the cast iron pan, sliced and served on top of the root vegetables. 

The root veggies are even good cold for taking to work the next day :)

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