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: 90 kcal
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

  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl, whisk together balsamic vinegar, olive oil, Italian seasoning, Kosher salt and white pepper.
  3. Toss with cut vegetables. Using a slotted spoon, toss vegetables to a large rimmed baking sheet, arranging in a single layer.
  4. Roast for 20-25 minutes.
  5. Remove and allow steam to release before transfering to a serving dish.
  6. If you've tried this recipe, come back and let us know how it was!
Nutrition Facts
Balsamic Roasted Root Vegetables
Amount Per Serving
Calories 90 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 421mg 18%
Potassium 431mg 12%
Total Carbohydrates 16g 5%
Dietary Fiber 4g 16%
Sugars 7g
Protein 1g 2%
Vitamin A 102.1%
Vitamin C 28.6%
Calcium 6.2%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.