Wednesday, October 14, 2009

Roasted vegetables

My mom and I made this, she chopped the veggies, I made the sauce and baked the veggies.

She cut some carrots in thirds, chopped yams into big chunks, some squash from the garden, which I believe is pattypan into large pieces, and eggplant in large pieces.

I'm really liking the combination of balsamic vinegar and maple syrup. They go really well together. So I made a sauce with balsamic vinegar, maple syrup, plenty of herbs and garlic, and a tiny bit of soy sauce to kind of mellow out the vinegar a little, but not just water down the sauce.
I put all the veggies on a cookie sheet, brushed them with the sauce, and put them in a 400 degree oven. I flipped them a few times while they cooked, and basted them with the extra sauce once, and they were done when they were tender. They were all wonderful, except the eggplant I don't think did too well. I think next time we won't use eggplant, and maybe we'll add some whole mushrooms and some onion chunks. The yams were especially good, I think they went especially well with the sauce.

3 comments:

kelli(ann) said...

balsamic vinger and maple syrup sounds good - like a nice autumn flavor! i'm loving shoyu/coconut oil and ginger with my veggies but i'm in need of something new. thanks for posting!

(i hear what you mean about not being motivated to post without pics! keep posting though, and hopefully you will fall upon a working camera soon! =)

kelli(ann) said...

me again - i meant to ask which herbs did you use with the veggies?

Jamie said...

I think I did basil, oregano, and thyme.