Balsamic-Honey Roasted Root Vegetables

Name: Balsamic-Honey Roasted Root Vegetables
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 3 yellow beets, peeled, in 1 x 1 inch cubes; 5 larges carrots, unpeeled, in 3/4 inch slices; 3 stalks celery, in 3/4 inch slices; 2 teaspoons fresh rosemary, minced; 6 garlic cloves, unpeeled; 1 teaspoon garlic powder; 10 servings fresh ground black pepper, to taste; 79 milliliters honey; 59 milliliters olive oil; 1 large parsnip, in 3/4 inch slices; 2 smalls boiling potatoes, in 1x1 inch cubes (yukon or new varieties) (optional); 1 large rutabaga, peeled, in 1 x 1 inch cubes; 1 teaspoons salt; 4 turnips, peeled, in 1 x 1 inch cubes; 1 large yam, peeled, in 1 x 1 inch cubes

Balsamic-Honey Roasted Root Vegetables is a gluten free, dairy free, and vegetarian recipe with 10 servings. One portion of this dish contains roughly 4g of protein, 6g of fat, and a total of 241 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a cheap side dish. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. A mixture of potatoes, beets, rosemary, and a handful of other ingredients are all it takes to make this recipe so yummy.