Vegetables, Oven Roasted w/ Balsamic Vinegar (6.5 oz or 184 g serving;)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 large Sweet Potato, fresh, (300 g)1 lb. Parsnips, fresh, (392 g)6 large Carrots, fresh, (448 g)2 medium Onions, fresh, (224 g)1 lb. Brussels sprouts, fresh, (456 g)2 large Zucchini, fresh, (556 g)1 Yellow Bell Pepper, fresh, 3.75" long, 3" dia, (186 g)1 Red Bell Pepper, fresh 3.75" long, 3.5" dia, (224 g)2 tbsp Olive Oil, 2 tbsp, (30 g)2 tbsp Vinegar, Balsamic, quality, (30 g)
1 - Arrange oven shelves to the middle of the oven and Preheat your oven to 425 degrees.
2 - You'll need 1 very large 20-cup bowl and two oiled 13 x 9-inch roasting pans (brush bottom and sides with olive oil or spray with oil).
3 - Wash all the vegetables and pat dry between a clean cloth.
4 - Peel the Sweet Potato, Parsnips and Carrots.
5 - Remove the seeds from the Bell Peppers.
6 - Cut all vegetables in large chunks approximately the size of the brussel sprouts (this is so all veggies cook evenly.) Place your veggies into the large 20-cup bowl.
7 - Drizzle 2 tbsp olive oil & 2 tbsp quality balsamic vinegar on top of the vegetables and stir to coat all the vegetables well.
8 - Divide the vegetables into the two prepared 13 x 9-inch roasting pans and place each pan in the oven.
9. Roast for 30 - 40 minutes - fork a carrot to determine doneness.
Enjoy!
Serving Size: Makes 12 (1-cup) servings; Each serving is 6.5 oz or 184 gram
2 - You'll need 1 very large 20-cup bowl and two oiled 13 x 9-inch roasting pans (brush bottom and sides with olive oil or spray with oil).
3 - Wash all the vegetables and pat dry between a clean cloth.
4 - Peel the Sweet Potato, Parsnips and Carrots.
5 - Remove the seeds from the Bell Peppers.
6 - Cut all vegetables in large chunks approximately the size of the brussel sprouts (this is so all veggies cook evenly.) Place your veggies into the large 20-cup bowl.
7 - Drizzle 2 tbsp olive oil & 2 tbsp quality balsamic vinegar on top of the vegetables and stir to coat all the vegetables well.
8 - Divide the vegetables into the two prepared 13 x 9-inch roasting pans and place each pan in the oven.
9. Roast for 30 - 40 minutes - fork a carrot to determine doneness.
Enjoy!
Serving Size: Makes 12 (1-cup) servings; Each serving is 6.5 oz or 184 gram
Nutritional Info Amount Per Serving
- Calories: 123.6
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 55.8 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 6.3 g
- Protein: 3.3 g
Member Reviews
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NORASPAT
I wanted to roast vegetables and I did not a recipe. This one had most of the vegetables in my larder. I added radishes and most are the same. Thank you it was my first roasted veggies in the oven and its GREAT. Thanks Pat in Maine - 2/23/18
Reply from OILPAINTER (1/30/19)
So happy you enjoyed the Veggies! My daughter likes to add radishes, also.