Balsamic Roasted Root Vegetables are veggies caramelized with balsamic vinegar and herbs for a crispy exterior, but smooth interior. #howtoroastvegetables #balsamicroastedrootvegetables #roastvegetables www.savoryexperiments.com

Balsamic Roasted Root Vegetables

Course: Side Dish
Cuisine: American
Keyword: balsamic roasted root vegetables, how to roast vegetables, roast vegetables
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 90kcal
Author: Jessica Formicola
Balsamic Roasted Root Vegetables are veggies caramelized with balsamic vinegar and herbs for a crispy exterior, but smooth interior.
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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 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: 90kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Sodium: 421mg | Potassium: 431mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5105IU | Vitamin C: 23.6mg | Calcium: 62mg | Iron: 0.8mg