Garden Fresh Roasted Vegetables

This is my go to recipe for my "fresh from the garden vegetables". Even my non-vegetable loving other half is OK when he sees it on the menu. The Apricot Balsamic Vinegar really helps bring out the sweetness of the carrots. I hope you enjoy it as much as we do.

Ingredients:
6-8 carrots depending on size
1 medium onion
4 Button mushrooms
4 Crimini mushrooms
6 Baby beets
3 Tbsp Extra Light Olive Oil
1 Tbsp butter
2 tsp Apricot Balsamic Vinegar
Sel Gris sea salt to taste
Fresh Ground Pepper to taste

Directions:

• Preheat oven to 425 degrees.
• Pour 1/2 the oil in bottom of a cast iron pan. 
• Slice carrots down the middle lengthwise. Quarter if carrot is large. Place cut side down in pan. 
• Quarter the onion and add to pan.
• Quarter the mushrooms and add to pan.
• Slice the baby beets in half and add to pan cut side down.
• Drizzle the rest of the olive oil over the vegetables along with the 2 tsp Apricot Balsamic Vinegar. Add the Tbsp butter to the pan in center of the vegetables.
• Season with fresh ground pepper and Sel Gris sea salt to taste.
• Place pan in oven and cook for 15 minutes. After 15 minutes stir the vegetables and cook for another 15 minutes or until tender.
• Peel the beet skins off after cooking and discard. Add the peeled beets back to the pan and serve hot.

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