2 cups balsamic vinegar
6 to 8 large garlic cloves
12 red, white or yellow new potatoes, scrubbed and cut into 1-inch pieces
1 beet, cut into ½-inch wedges
2 carrots, peeled and cut into 1-inch pieces
2 parsnips, peeled and cut into 1-inch pieces
1 turnip, peeled and cut into ½-inch pieces
1 red or white onion, cut into ½-inch pieces
1 sweet potato, peeled and cut into 1-inch pieces
1 fennel bulb, cut into ½-inch wedges
1 red, orange or yellow bell pepper, cut into ½-inch pieces
1 cup broccoli florets, cut into ½-inch pieces
2 tablespoons butter, melted
3 tablespoons olive oil
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minces
Freshly ground pepper
Chopped fresh Italian (flat-leaf) parsley
Bring the balsamic vinegar to a boil in a medium saucepan. Boil until thick and syrupy and reduced by half, watching carefully to prevent burning.
Heat oven to 425 ºF. Place the garlic and vegetables in a large sealable plastic bag. Add the butter, olive oil, thyme, rosemary, salt, and pepper. Seal the bag and shake until the vegetables are coated. Place the garlic, new potatoes, beet, carrots, parsnips, and turnip in a greased 10 x 15-inch baking pan. Bake for 10 minutes. Add the onion, sweet potato, and fennel. Bake for 10 minutes longer. Add the bell pepper and broccoli. Bake for 10 minutes longer. Remove from the oven. Drizzle with the reduced balsamic vinegar and toss to coat. Bake for 4 minutes.
Sprinkle with salt and pepper. Garnish with parsley. Serve hot or at room temperature.
From Herbal Cookery: From the Kitchens and Gardens of the St. Louis Herb Society, 2009, page 110.