Root Vegetables with Balsamic Glaze Recipe

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Everett March 31, 2021

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

  1. Preheat the oven to 450 degrees F.

  2. Mix beets, carrots, sweet potato, baking potato, Yukon potato, garlic, rosemary, oil, and sea salt together in a 9×13-inch baking dish.

  3. Roast vegetables in the preheated oven for 15 minutes. Remove from the oven, drizzle with balsamic vinegar, and stir.

  4. 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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