See full recipe on: My Recipes
Ingredients |
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2 tablespoons extra-virgin olive oil |
1 tablespoon balsamic vinegar |
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary |
2 large parsnips, peeled, quartered, and cut into 1/2-inch-thick slices |
3 small beets, peeled, quartered, and cut into 1/4-inch-thick slices |
2 carrots, cut into 1/2-inch-thick slices |
1 turnip, peeled, quartered, and cut into 1/4-inch-thick slices |
1 small rutabaga, peeled, quartered, and cut into 1/4-inch-thick slices |
Salt, to taste |
Freshly ground pepper, to taste |
Nutrition 6 servings |
Per Serving | % Daily Value |
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Calories | 118 | — |
Fat | 4g | 7% |
Carbs | 18g | 6% |
Protein | 1g | 3% |
Fiber | 5g | 20% |
Cholesterol | ||
Sodium | 64mg | 2% |
Preparation |
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