How To Make Root Vegetables with Balsamic Glaze
A flavourful meld of root vegetables glazed with balsamic vinegar, this recipe is made with vegetables tossed with seasonings and roasted until fork-tender.
Preparation: 20 minutes
Cooking: 45 minutes
Total: 1 hour 5 minutes
Serves:
Ingredients
- 3medium beets,scrubbed and coarsely chopped
- 2medium carrots,peeled and coarsely chopped
- 1large sweet potato,scrubbed and coarsely chopped
- 1medium baking potato,scrubbed and coarsely chopped
- 1medium yukon gold potato,scrubbed and coarsely chopped
- 8garlic cloves,peeled
- 4sprigsfresh rosemary,leaves removed and chopped
- 3tbspolive oil
- 2tspcoarse sea salt
- ¼cupbalsamic vinegar
Instructions
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Preheat the oven to 450 degrees F.
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Mix beets, carrots, sweet potato, baking potato, Yukon potato, garlic, rosemary, oil, and sea salt together in a 9×13-inch baking dish.
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Roast vegetables in the preheated oven for 15 minutes. Remove from the oven, drizzle with balsamic vinegar, and stir.
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Return to the oven and roast until fork-tender for about 30 minutes more, stirring again after 15 minutes.
Nutrition
- Calories: 183.99kcal
- Fat: 7.16g
- Saturated Fat: 1.07g
- Monounsaturated Fat: 4.98g
- Polyunsaturated Fat: 0.83g
- Carbohydrates: 27.76g
- Fiber: 4.33g
- Sugar: 6.99g
- Protein: 3.17g
- Sodium: 428.18mg
- Calcium: 51.24mg
- Potassium: 637.43mg
- Iron: 1.54mg
- Vitamin A: 367.49µg
- Vitamin C: 14.85mg
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