0 from 24 votes
Balsamic Roasted Root Vegetables
Balsamic Roasted Root Vegetables are veggies caramelized with balsamic vinegar and herbs for a crispy exterior, but smooth interior.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 90 kcal
Course:
Side Dish
Cuisine:
American
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!
Cup of Yum
Nutrition Information
Calories
90kcal
(5%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
2g
(3%)
Sodium
421mg
(18%)
Potassium
431mg
(12%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
5105IU
(102%)
Vitamin C
23.6mg
(26%)
Calcium
62mg
(6%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 90
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Sodium | 421mg | 18% |
| Potassium | 431mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 5105IU | 102% |
| Vitamin C | 23.6mg | 26% |
| Calcium | 62mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.