Balsamic-Rosemary Roasted Root Veggies

Name: Balsamic-Rosemary Roasted Root Veggies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 1 tsp 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; My mom also likes to add olives mushrooms and onions.; salt to taste; pepper to taste

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 6

Ingredients

2 tbsp extra virgin olive oil1 tbsp balsamic vinegar1 tsp dried rosemary2 large parsnips, peeled, quartered, and cut into 1/2 inch thick slices3 small beets, peeled, quartered, and cut into 1/4 inch thick slices2 carrots, cut into 1/2 inch thick slices1 turnip, peeled, quartered, and cut into 1/4 inch thick slices1 small rutabaga, peeled, quartered, and cut into 1/4 inch thick slicesMy mom also likes to add olives, mushrooms, and onions.salt, to tastepepper, to taste

Directions

Preheat oven to 450 degrees. Whisk together first 3 ingredients in a bowl. Add parsnip and next 4 ingredients; toss until veggies are well coated. Add salt and pepper, and toss again. Place in a single layer on a rimmed baking sheet and bake at 450 degrees for 15 minutes. Stir veggies, and bake 15 more minutes or until slightly crisp and golden but tender.

Number of Servings: 6

Recipe submitted by SparkPeople user MONKEY2BOO.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 124.9
Total Fat: 5.1 g
Cholesterol: 0.0 mg
Sodium: 74.8 mg
Total Carbs: 19.7 g
Dietary Fiber: 5.0 g
Protein: 2.2 g

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