Balsamic-Rosemary Roasted Root Vegetables
See full recipe on: My Recipes
Ingredients |
|---|
| 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 |
|---|---|---|
| Calories | 118 | — |
| Fat | 4g | 7% |
| Carbs | 18g | 6% |
| Protein | 1g | 3% |
| Fiber | 5g | 20% |
| Cholesterol | ||
| Sodium | 64mg | 2% |
Preparation |
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