Yesterday John and I hit up the Toronto Christmas Market in the Distillery District. It was wonderful with plenty of carolers, Christmas decorations, hot chocolate, a giant Christmas tree, wine samples, and even a pony to pet. Yes, there were ponies. And who doesn’t like a pony?
One lesson I learned at the market: wear pants. For the love of god, wear pants. To date, all my Winter clothing is suitable for West coast weather and in the past 7 years, the closest thing to layers I’ve had to wear in the colder months is a hoodie under a light rain coat. I’ve gotten away with wearing tights in December for far too long. Note to self: December in Toronto is not December in Victoria. Wear pants.
You know that awash feeling you get after being so cold your skin has turned into a million painful thumb-tack pricks all over your body? I still have that a day later. Wear. Pants.
And while we’re on the subject, it may be time to invest in some proper Winter boots and a heavier coat than the present 3 button light cotton jacket I currently don.
As my momma always says, “it’s never out of fashion to be warm”.
Something that won’t leave you cold and uncomfortable and pretty sure your lower digits might snap right off? Hot Winter balsamic roasted vegetables.
These bad boys are extraordinarily flavorful and fantastic over eggs, in pasta or all on their own. Now, I made 2 full pans of these… and mowed them before I could get a proper shot for the post. I know right? Rookie mistake. What am I? New? So forgive me while I utilize a photo from Taste Buds. But for reals – you want to make these vegetables.
Balsamic Roasted Vegetables
Yield 4 servings
- 1 Lb Brussel Sprouts, cleaned and peeled.
- 4 Medium Sized Beets, peeled and diced.
- 1 Sweet Potato, peeled and diced.
- Few Sprigs Fresh Thyme.
- Extra Virgin Olive Oil.
- Good Quality Balsamic Vinegar.
- Coarse Sea Salt & Fresh Cracked Black Pepper.
- Pre-heat your oven to 450 degrees F. As it heats, toss all the veg and herbs into a shallow roasting pan (or two) with a good drizzle of olive oil and a generous helping of salt and pepper. Drench in balsamic and stir well to coat. Arrange so veg is in a single layer in the pan(s).
- Place in hot oven and roast for 20 - 30 min or until veggies are fork tender and the balsamic has reduced to a thick coating, shaking the pan every 10 minutes.
- Remove from the oven and dispose of thyme sprigs.
How do you stay warm in the cold Winter months?