Jills Roasted Beet, Carrot & Parsnip with Balsamic 130 cal per serv of 4

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 131.2
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 225.3 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 4.9 g
  • Protein: 2.2 g



Introduction

Roast Veg Roast Veg
Number of Servings: 4

Ingredients

    3 beet (2" dia) Beets, fresh
    2 medium Carrots, raw
    1.5 parsnip (9" long) Parsnips
    1 tbsp Extra Virgin Olive Oil
    1 tbsp Balsamic Vinegar
    0.25 tsp Salt, Sifto Table Salt (by FAREWELLBC)
    .25 tsp Granulated Sugar
    1.25 tsp Pepper, black
    1 tbsp Nonna Pia's Balsamic Reduction, 1 tbsp (by TANYA0763)

Directions

Peel Chop and toss is all but reduction save that for later.
400 for 45 to 60 min tossing every 15 till brown and or caramalized.
Lay flat on roasting pan

Serving Size: 1/4 Recipe

Number of Servings: 4

Recipe submitted by SparkPeople user JILL1962.