June 21, 2018

This is a fantastic recipe for vegetables that can be a side OR the star of your meal! You can marinate them for as little as 30 minutes, but the longer you do the deeper the flavor will be. You can also easily increase the number of vegetables, and add in other root veggies such as parsnips, just be sure there is enough marinade to cover them.


  • ½ cup Aged Balsamic Vinegar

  • ¼ cup Extra Virgin Olive Oil

  • 1 Tbsp Kosher salt or Sea Salt

  • 1 Tbsp Cracked Black Pepper

  • 1 clove garlic, minced

  • 3 large red or sweet onions

  • 4-5 carrots

  • 2-3 zucchini

  • 4 yellow or magda squash


  1. In a 1 gallon ziplock bag or sealable bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, and garlic.

  2. Slice the onions into 1/4inch thick rounds, and slice the carrots and squash length wise into ¼ thick strips.

  3. Submerge the vegetables in the marinade, and seal tightly. Marinate vegetables for an hour, or as long as overnight.

  4. When...

June 12, 2018


  • 1 lb of beets, greens & stems removed (and saved for another Greens recipe!)

  • 1 lb of carrots

  • 3 Tbsp of Extra Virgin Olive Oil

  • 3 Tablespoons of Balsamic Vinegar

  • 1/2tsp of Salt

  • 1/4tsp of Pepper


  1. Preheat Oven to 400F.

  2. Wash and peel the beets, then quarter them (or smaller if using larger beets. you want them to all be about the same size)

  3. Wash the carrots, peel if desired, then cut in half

  4. In a large mixing bowl, whisk together olive oil, balsamic, and salt & pepper. Add in beets and carrots and toss to coat.

  5. Spread coated vegetables on a baking sheet, then roast in the oven for 45min-1hr, until vegetables are carmelized. Remove from oven and drizzle with a bit more balsamic, then enjoy!

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