Vegetarian

Roasted Vegetables with Balsamic Vinegar is for Dinner.

Roasted Vegetables with Balsamic Vinegar takes 5 minutes to prepare.

Roasted Vegetables with Balsamic Vinegar takes 45 minutes to cook.

Roasted Vegetables with Balsamic Vinegar makes 6 servings.

The ingredients for Roasted Vegetables with Balsamic Vinegar are:

8 small red potatoes, quartered
1 cup baby carrots
2 stalks celery, cut into large pieces
1 medium onion, chopped into large pieces
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 tsp oregano
4 tbsp balsamic vinegar

Here is how you make Roasted Vegetables with Balsamic Vinegar:

Preheat oven to 400 degrees F and line a baking pan with (unwaxed) parchment paper.In a large bowl, toss vegetables, balsamic vinegar and seasonings until fairly well distributed. Transfer to the lined baking pan, spreading the vegetables as even as possible.Bake 45 - 60 minutes, stirring every 15 minutes, or until the veggies are cooked through and fragrant!This would probably be wonderful with summer squashes, zucchini, eggplant, mushrooms, whatever appeals to you or you have on hand.Number of Servings: 6Recipe submitted by SparkPeople user JOLLIEBELL.

The nutritional information for Roasted Vegetables with Balsamic Vinegar is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 199.6

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 442.6 mg
• Total Carbs: 45.3 g
• Dietary Fiber: 6.1 g
• Protein: 5.1 g

The dietary needs meet for Roasted Vegetables with Balsamic Vinegar is Vegan