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Balsamic Roasted Root Vegetables
Course:
Side Dish
Cuisine:
American
Keyword:
balsamic roasted root vegetables, how to roast vegetables, roast vegetables
Prep Time:
10
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
6
Calories:
90
kcal
Author:
Chef Jessica Anne
Balsamic Roasted Root Vegetables are veggies caramelized with balsamic vinegar and herbs for a crispy exterior, but smooth interior.
Print Recipe
Equipment
Slotted Spoon
Whisk
Rimmed Baking Sheet
Ingredients
3
medium carrots
, cut into 1 inch pieces
1
large parsnip
, cut into 1 inch pieces
1
rutabaga
, peeled and cut into 1 inch pieces
1
red onion
, peeled and cut into eighths
2
tablespoons
balsamic vinegar
1
tablespoon
extra virgin olive oil
2
teaspoon
homemade Italian seasoning
1
teaspoon
Kosher salt
1/4
teaspoon
white pepper
Instructions
Preheat oven to 400 degrees.
In a large mixing bowl, whisk together balsamic vinegar, olive oil, Italian seasoning, Kosher salt and white pepper.
Toss with cut vegetables. Using a slotted spoon, toss vegetables to a large rimmed baking sheet, arranging in a single layer.
Roast for 20-25 minutes.
Remove and allow steam to release before transfering to a serving dish.
If you've tried this recipe, come back and let us know how it was!
Nutrition
Calories:
90
kcal
|
Carbohydrates:
16
g
|
Protein:
1
g
|
Fat:
2
g
|
Sodium:
421
mg
|
Potassium:
431
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
5105
IU
|
Vitamin C:
23.6
mg
|
Calcium:
62
mg
|
Iron:
0.8
mg