Vegetarian

Jills Roasted Beet, Carrot and Parsnip with Balsamic 130 cal per serv of 4 is for Side Dish.

Jills Roasted Beet, Carrot and Parsnip with Balsamic 130 cal per serv of 4 takes 10 minutes to prepare.

Jills Roasted Beet, Carrot and Parsnip with Balsamic 130 cal per serv of 4 takes 60 minutes to cook.

Jills Roasted Beet, Carrot and Parsnip with Balsamic 130 cal per serv of 4 makes 4 servings.

The ingredients for Jills Roasted Beet, Carrot and Parsnip with Balsamic 130 cal per serv of 4 are:

3 beet (2" dia) Beets, fresh
2 medium Carrots, raw
1.5 parsnip (9" long) Parsnips
1 tbsp Extra Virgin Olive Oil
1 tbsp Balsamic Vinegar
0.25 tsp Salt, Sifto Table Salt (by FAREWELLBC)
.25 tsp Granulated Sugar
1.25 tsp Pepper, black
1 tbsp Nonna Pia's Balsamic Reduction, 1 tbsp (by TANYA0763)

Here is how you make Jills Roasted Beet, Carrot and Parsnip with Balsamic 130 cal per serv of 4:

Peel Chop and toss is all but reduction save that for later.400 for 45 to 60 min tossing every 15 till brown and or caramalized.Lay flat on roasting panServing Size: 1/4 RecipeNumber of Servings: 4Recipe submitted by SparkPeople user JILL1962.

The nutritional information for Jills Roasted Beet, Carrot and Parsnip with Balsamic 130 cal per serv of 4 is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 131.2

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 225.3 mg
• Total Carbs: 24.2 g
• Dietary Fiber: 4.9 g
• Protein: 2.2 g