Roasted Root Vegetables with Balsamic
150
These roasted root vegetables are an easy side dish for autumn and winter! Toss a medley of carrots, red potatoes, red onion, parsnips or turnips in a balsamic dressing, season with fresh rosemary and thyme, and pop them in the oven until tender and caramelized. The veggies are delicious with roast chicken, salmon, pork and meatloaf on a busy weeknight, and fancy enough to serve alongside a Thanksgiving turkey or a Christmas ham!
6
2 T balsamic vinegar
1 t Dijon mustard
1/3 c olive oil
3 cloves garlic
kosher salt and pepper
1 lb. red potatoes
1 lb. carrots
1/2 lb. turnips or parsnips
1 red onion
2 t chopped fresh thyme
1 T chopped fresh rosemary
1 t Dijon mustard
1/3 c olive oil
3 cloves garlic
kosher salt and pepper
1 lb. red potatoes
1 lb. carrots
1/2 lb. turnips or parsnips
1 red onion
2 t chopped fresh thyme
1 T chopped fresh rosemary
- Preheat oven to 425°F. Line a large rimmed baking sheet with foil or parchment paper; set aside.
- In a medium bowl or large measuring cup, whisk together balsamic vinegar and Dijon mustard....
See the full directions on my site
Nutritions
Calories
80
Sodium
46mg
1% DV
Fat
0.44000000000000006g
0% DV
Protein
2g
4% DV
Carbs
18g
6% DV
Fiber
2g
10% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat0.15000000000000002g0%
Polysaturated Fat0.18g1%
Monosaturated Fat0.11000000000000001g0%
Cholesterol1mg0%
Sodium46mg1%
Potassium429mg12%
Protein2g4%
% DAILY VALUE*
Total Carbohydrate
Fiber2g10%
Sugar2g5%
Vitamin A3586IU71%
Vitamin B60.36mg18%
Vitamin C20mg33%
Calcium28mg2%
Iron0.8200000000000001mg4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.