Balsamic-Rosemary Roasted Root Veggies

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Balsamic-Rosemary Roasted Root Veggies calories by ingredient
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Number of Servings: 6


    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


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.

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