The gentle heat of the Sun Oven brings out the best in root vegetables. Serve these with Sun Oven roasted chicken and rice.

Sun Oven Braised Root Vegetables with Balsamic Vinegar


3 carrots, peeled and cut into 1-inch pieces

1 small onion, peeled and quartered

2 small turnips, peeled and cut into 1-inch cubes

1 large parsnip, peeled and cut into 1-inch pieces

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons water

1 tablespoon brown sugar, packed

salt and pepper to taste


Set Sun Oven out to preheat.

Place the vegetables in a pot. In a small bowl combine the oil, vinegar, water, and sugar. Pour the oil mixture over the vegetables and toss to combine. Cover and transfer to the Sun Oven. Cook until the vegetables are tender, about 1 hour.

Makes 4 servings.


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