Dinner

Balsamic-Rosemary Roasted Root Veggies is for Dinner.

Balsamic-Rosemary Roasted Root Veggies takes 15 minutes to prepare.

Balsamic-Rosemary Roasted Root Veggies takes 30 minutes to cook.

Balsamic-Rosemary Roasted Root Veggies makes 6 servings.

The ingredients for Balsamic-Rosemary Roasted Root Veggies are:

2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp dried rosemary
2 large parsnips, peeled, quartered, and cut into 1/2 inch thick slices
3 small beets, peeled, quartered, and cut into 1/4 inch thick slices
2 carrots, cut into 1/2 inch thick slices
1 turnip, peeled, quartered, and cut into 1/4 inch thick slices
1 small rutabaga, peeled, quartered, and cut into 1/4 inch thick slices
My mom also likes to add olives, mushrooms, and onions.
salt, to taste
pepper, to taste

Here is how you make Balsamic-Rosemary Roasted Root Veggies:

Preheat oven to 450 degrees. Whisk together first 3 ingredients in a bowl. Add parsnip and next 4 ingredients; toss until veggies are well coated. Add salt and pepper, and toss again. Place in a single layer on a rimmed baking sheet and bake at 450 degrees for 15 minutes. Stir veggies, and bake 15 more minutes or until slightly crisp and golden but tender. Number of Servings: 6Recipe submitted by SparkPeople user MONKEY2BOO.

The nutritional information for Balsamic-Rosemary Roasted Root Veggies is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 124.9

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 74.8 mg
• Total Carbs: 19.7 g
• Dietary Fiber: 5.0 g
• Protein: 2.2 g