Harvest Roasted Balsamic Veggies

Name: Harvest Roasted Balsamic Veggies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon agave nectar; 2 Tbsps balsamic vinegar; 4 larges carrots, peeled and sliced into ‘fry-like pieces; 2 teaspoons crushed red pepper; 15 x garlic cloves, outer skins removed; 118 milliliters olive oil; 4 larges parsnips, peeled and sliced into ‘fry-like pieces; 1 teaspoon pumpkin pie spice; 5 mediums red potatoes, sliced 1/2-in.-thick slices; 4 x rosemary sprigs, crushed; 4 servings Sea salt and freshly ground white pepper, to taste; 3 mediums orange sweet potatoes, peeled and cut into chunks; 3 mediums turnips peeled and cut into chunks; 3 mediums yellow onions, peeled and cut into chunks; 3 mediums butternut squashes, peeled, halved, seeded, and cut into chunks

You can never have too many side dish recipes, so give Harvest Roasted Balsamic Veggies a try. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 8g of protein, 28g of fat, and a total of 581 calories. If you have onions, balsamic vinegar, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes approximately 45 minutes.