Balsamic-Rosemary Roasted Root Vegetables

Name: Balsamic-Rosemary Roasted Root Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 3 smalls beets, peeled, quartered, and cut into 1/4-inch-thick slices; 2 carrots, cut into 1/2-inch-thick slices; 1 Tbsp chopped fresh rosemary or 1 teaspoon dried rosemary; 2 Tbsps extra-virgin olive oil; 2 larges parsnips, peeled, quartered, and cut into 1/2-inch-thick slices; 6 servings Freshly ground pepper, to taste; 1 small rutabaga, peeled, quartered, and cut into 1/4-inch-thick slices; 6 servings Salt, to taste; 1 turnip, peeled, quartered, and cut into 1/4-inch-thick slices

You can never have too many side dish recipes, so give Balsamic-Rosemary Roasted Root Vegetables a try. This recipe makes 6 servings with 139 calories, 2g of protein, and 5g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and whole 30 diet. Head to the store and pick up salt, rosemary, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

Preheat oven to 45

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Oven

Whisk together first 3 ingredients in a bowl.

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Whisk

Bowl

Add parsnip and next 4 ingredients; toss until vegetables are well coated.

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Vegetable

Parsnip

Add salt and pepper, and toss again.

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Salt And Pepper

Place in a single layer on a rimmed baking sheet, and bake at 450 for 15 minutes. Stir vegetables, and bake 15 more minutes or until slightly crisp and golden but tender.

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Vegetable

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Baking Sheet