Roasted Potatoes & Onions with Aleppo Pepper, Herbs &
18-Year Aged Balsamic Vinegar
By Debbie Kornberg
This recipe is a winner every time and perfect for feeding a large group of people or meal prepping for the week.
Serves 4 - 6
3 Yukon gold or red potatoes, chopped ½-inch
1 medium-size sweet potato, chopped ½-inch
1 medium-size red onion, chopped ½-inch
3 Tbsp. olive oil Recommend - SPICE + LEAF Premium Israeli Olive Oil (Available on Amazon)
2 tsp. SPICE + LEAF Rosemary Garlic Salt (Available on Amazon)
2 tsp. SPICE + LEAF Roasted Vegetable (Available on Amazon)
1 tsp. SPICE + LEAF Aleppo Pepper (Available on Amazon)
SPICE +LEAF 18 Year Aged Dark Balsamic (Available on Amazon) – This is a yummy thick balsamic
Preheat oven to 425 degrees.
Wash & cut all vegetables into 1/2-inch pieces. (No need to peel potatoes.) In a large bowl, combine all prepped vegetables. Add olive oil, spices and mix well. Place all veggies onto a baking sheet with parchment paper. Arrange the vegetables evenly and spread them out for cooking. This will help the vegetables to cook evenly.
Place veggies into the oven and roast for about 25 - 35 minutes until vegetables are cooked through and toasty brown on top.
Drizzle balsamic over the roasted vegetables. Optional: Sprinkle a little more Aleppo Pepper on top of the veggies to finish them off!