Description
Balsamic Roasted Root Vegetables are a delicious and healthy side dish, featuring a medley of root vegetables roasted to perfection with a tangy balsamic glaze.
Ingredients
Scale
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 2 cups sweet potatoes, peeled and chopped
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the chopped root vegetables.
- In a separate bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, and rosemary.
- Pour the balsamic mixture over the vegetables and toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- Remove from the oven and serve warm.
Notes
- Feel free to add other root vegetables like beets or turnips.
- For a sweeter flavor, add a tablespoon of honey to the balsamic mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Balsamic Roasted Root Vegetables, roasted vegetables, healthy side dish, balsamic glaze