Roasted Vegetables with Balsamic Vinegar

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Roasted Vegetables with Balsamic Vinegar calories by ingredient
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Number of Servings: 6


    8 small red potatoes, quartered
    1 cup baby carrots
    2 stalks celery, cut into large pieces
    1 medium onion, chopped into large pieces
    1/2 tsp salt
    1/4 tsp pepper
    1/4 tsp garlic powder
    1 tsp oregano
    4 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.

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