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Roasted Root Vegetables with Balsamic Tomato Sauce

Roasted Root Vegetables with Balsamic Tomato Sauce

Servings

4
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Ingredients

1 large sweet potato, peeled, roughly cut
3 parsnips, peeled, roughly cut
3 carrots, peeled, roughly cut
2 Tbsp. olive oil
1 tsp. coarsely ground black pepper
1 tsp. kosher salt
1 Tbsp. balsamic vinegar
1 small ripe tomato, cored
1 clove garlic, peeled

Instructions

  1. Preheat the oven to 400°F. Place the vegetables in the 72 oz. Pitcher and pulse until chopped into pieces about ½-inch in size (chunks do not have to be uniform in size).
  2. Pour 1 tablespoon oil on a rimmed baking sheet and add the vegetables. Add the pepper and salt and turn the vegetables to coat thoroughly. Roast for 45 minutes, turning once.
  3. Prepare the sauce by combining the remaining oil, vinegar, tomato, and garlic in the 72 oz. Pitcher. Blend on 3 until smooth.
  4. Using a small spoon, lightly coat the vegetables with the sauce and continue roasting for 15-20 minutes, until browned and tender.

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