Harvest Season Roasted Veggie Recipe

Ingredients: 

Root Vegetables of Choice:  

Carrots 

Potatoes (sweet or regular) 

Parsnips 

Turnips 

Beets 

Aromatics: 

Garlic cloves (whole or minced) 

Fresh herbs (rosemary, thyme, or sage) 

Extra Virgin Olive Oil (EVOO) 

Seasonings: 

Bacon infused sea salt (available in stores only) and pepper to taste 

Rockerbox Herb de Provence spice blend (can be purchased in-store)

Optional: 

 paprika, cumin, or other favorite spices

Serving: 

Balsamic reduction to taste
(we suggest a smoked dark balsamic)

Instructions: 

Preheat the Oven: 

Heat oven to 400 degrees.

Prepare the Vegetables: 

Wash and peel the root vegetables as needed. 

Cut them into similar-sized pieces to ensure even cooking. 

Seasoning: 

In a large bowl, toss the vegetables with evoo, garlic, aromatics, salt, pepper, and any additional seasonings you prefer. 

Roasting: 

Spread the seasoned vegetables in a single layer on a baking sheet. You can line the   sheet with parchment paper for easier cleanup. 

Roast in the preheated oven for about 30-45 minutes or until the vegetables are tender   and have a golden brown exterior. Be sure to toss the vegetables halfway through the   cooking time for even roasting. 

Serve: 

Once the roasted root vegetables are done, remove them from the oven and plate  

Drizzle with the balsamic reduction and serve. 

Balsamic Vinegar Reduction  

Ingredients: 

Balsamic vinegar of choice - we recommend Hickory Smoked (available in stores only) or Italian Fig 

Instructions: 

Choose a Balsamic Vinegar of your liking 

Start with a good quality balsamic vinegar. The better the quality, the richer and more  complex the flavor of the reduction. 

Pour Balsamic Vinegar into a Saucepan: 

Pour the balsamic vinegar into a small saucepan. Use a steel or light-colored pan to make it easier to monitor the reduction process. 

 Heat the Vinegar: 

Place the saucepan on the stove over low-medium heat. Bring the vinegar to a very gentle boil. Then reduce heat to a simmer: 

Once the vinegar is at a low boil, reduce heat to simmer allowing it to simmer  very gently. 

Watch and Stir: 

Keep a close eye on the vinegar as it simmers. Stir occasionally to prevent it from sticking to the bottom of the pan. 

Simmer Until Reduced: 

Continue simmering until the vinegar has slightly reduced. The reduction process may   take 10-20 minutes, depending on the heat level and the original quantity of vinegar.

Check Consistency: 

To check the consistency, dip a spoon into the reduction and let it coat the back of the   spoon. You should notice a change in the viscosity and it should be thick enough to coat  the spoon without running off quickly. 

Remove from Heat:

Once the reduction reaches the desired consistency, remove it from the heat. 

Cool and Store: 

Allow the reduction to cool and transfer to a jar or bottle. It will thicken as it cools. Store   it in the refrigerator. 

Tips: 

Be cautious when the vinegar is simmering, as it can produce strong fumes.

Remember to watch closely and adjust the heat as needed to maintain a gentle simmer.

The reduction will thicken further as it cools, so it’s okay if it seems a bit thin while still warm.