Recipe
Balsamic Roasted Root Vegetables
- 55 min total
- Serves 2
- 280 cal per serving
- 5g protein
Checked against the ingredient list: Kosher, Vegan, Vegetarian, Gluten-Free, Dairy-Free
No allergens declared
What You'll Need
Ingredients
Scale for your household
Serves 2
- 4 carrots (chunked)
- 2 parsnips (chunked)
- 2 sweet potatoes (cubed)
- 1 red onion (chunked)
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp chopped rosemary
Steps
- Toss all root vegetables aggressively in olive oil, balsamic vinegar, rosemary, salt, and pepper.
- Spread evenly on a baking sheet.
- Roast at 425°F for 40 mins, tossing halfway, until deep brown and caramelized.
Dietary details
Each diet tag is checked against this recipe's ingredient list and against the allergens it declares. Allergens are the union of both, and are never hidden.
- Kosher checked
- Vegan checked
- Vegetarian checked
- Gluten-Free checked
- Dairy-Free checked
Allergens
No allergen is declared for this recipe and none is implied by its ingredients.
Other tags
High Fiber
Per servingServes 2
Calories280
Protein5g10% DV
Total fat12g15% DV
Total carbs45g16% DV
As recorded per serving. % DV uses FDA Daily Values for a 2,000-calorie reference diet.