The Recipe
Balsamic-Rosemary Roasted Root Vegetables
COOK TIME : a few secondsPREP TIME : 15 minutes
By MyRecipesFrom Myrecipes
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Ingredients
DESCRIPTION
Balsamic vinegar and rosemary lend a tasty twist to this contemporary classic. Beets generally take a few minutes longer to roast than other root vegetables, so slice them into smaller pieces to ensure all vegetables reach tenderness at the same time.
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
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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