Roasted Vegetables with Balsamic Vinegar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 small red potatoes, quartered1 cup baby carrots2 stalks celery, cut into large pieces1 medium onion, chopped into large pieces1/2 tsp salt1/4 tsp pepper1/4 tsp garlic powder1 tsp oregano4 tbsp balsamic vinegar
Preheat oven to 400 degrees F and line a baking pan with (unwaxed) parchment paper.
In a large bowl, toss vegetables, balsamic vinegar and seasonings until fairly well distributed. Transfer to the lined baking pan, spreading the vegetables as even as possible.
Bake 45 - 60 minutes, stirring every 15 minutes, or until the veggies are cooked through and fragrant!
This would probably be wonderful with summer squashes, zucchini, eggplant, mushrooms, whatever appeals to you or you have on hand.
Number of Servings: 6
Recipe submitted by SparkPeople user JOLLIEBELL.
In a large bowl, toss vegetables, balsamic vinegar and seasonings until fairly well distributed. Transfer to the lined baking pan, spreading the vegetables as even as possible.
Bake 45 - 60 minutes, stirring every 15 minutes, or until the veggies are cooked through and fragrant!
This would probably be wonderful with summer squashes, zucchini, eggplant, mushrooms, whatever appeals to you or you have on hand.
Number of Servings: 6
Recipe submitted by SparkPeople user JOLLIEBELL.
Nutritional Info Amount Per Serving
- Calories: 199.6
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 442.6 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 6.1 g
- Protein: 5.1 g
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