Balsamic Roasted Vegetables

Name: Balsamic Roasted Vegetables
Yield: 8 servings
Ingredients: 2 Tbsp balsamic vinegar; 1 tsp Dijon mustard; ½ cup extra virgin olive oil; 3 garlic cloves, pressed; 2 tsp fresh thyme, finely chopped; 1 tsp fresh basil, finely chopped; 1 large red onion, halved, cut into wedges; ½ lb. carrots, peeled and chopped into rounds; ½ lb. parsnips, peeled and chopped into rounds; 1 large sweet potato, peeled and cubed; 1 large butternut squash, peeled and cubed; Dash of coarse kosher salt; Dash of black pepper; Optional toppings: see Chef's Tips

These Balsamic Roasted Vegetables are the perfect blend of sweet and savory. Everyone will be a veggie-lover after trying this dish!

Calories: 210per serving
Servings: 8people

Ingredients

2 Tbsp balsamic vinegar
1 tsp Dijon mustard
½ cup extra virgin olive oil
3 garlic cloves, pressed
2 tsp fresh thyme, finely chopped
1 tsp fresh basil, finely chopped
1 large red onion, halved, cut into wedges
½ lb. carrots, peeled and chopped into rounds
½ lb. parsnips, peeled and chopped into rounds
1 large sweet potato, peeled and cubed
1 large butternut squash, peeled and cubed
Dash of coarse kosher salt
Dash of black pepper
Optional toppings: see Chef's Tips

Instructions

To make the dressing, whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme and basil. Cover and chill.
Preheat oven to 450°F. Place chopped veggies on large baking sheet. Add the dressing and season with salt and pepper and toss to coat. Roast until vegetables are tender and slightly brown around edges, about 35 minutes. Serve immediately.

Watch the Recipe

Balsamic Roasted Vegetables

Notes from the Kitchen

Chef's tip
Chef's Tip
Top with honey, Parmesan cheese, walnuts and parsley.

Nutrition

Per Serving: Calories 210 Total Fat 14g Cholesterol 0mg Sodium 200mg Total Carbohydrate 19g Dietary Fiber 4g Protein 2g Calcium 6% Iron 4%

Nutritional values are an approximation. Actual values may vary.

Balsamic Roasted Vegetables

These Balsamic Roasted Vegetables are the perfect blend of sweet and savory. Everyone will be a veggie-lover after trying this dish!

Calories: 210per serving
Servings: 8people

Ingredients

2 Tbsp balsamic vinegar
1 tsp Dijon mustard
½ cup extra virgin olive oil
3 garlic cloves, pressed
2 tsp fresh thyme, finely chopped
1 tsp fresh basil, finely chopped
1 large red onion, halved, cut into wedges
½ lb. carrots, peeled and chopped into rounds
½ lb. parsnips, peeled and chopped into rounds
1 large sweet potato, peeled and cubed
1 large butternut squash, peeled and cubed
Dash of coarse kosher salt
Dash of black pepper
Optional toppings: see Chef's Tips

Instructions

To make the dressing, whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme and basil. Cover and chill.
Preheat oven to 450°F. Place chopped veggies on large baking sheet. Add the dressing and season with salt and pepper and toss to coat. Roast until vegetables are tender and slightly brown around edges, about 35 minutes. Serve immediately.

Watch the Recipe

Balsamic Roasted Vegetables

Notes from the Kitchen

Chef's tip
Chef's Tip
Top with honey, Parmesan cheese, walnuts and parsley.

Nutrition

Per Serving: Calories 210 Total Fat 14g Cholesterol 0mg Sodium 200mg Total Carbohydrate 19g Dietary Fiber 4g Protein 2g Calcium 6% Iron 4%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Balsamic Roasted Vegetables

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Nutrition

Balsamic Roasted Vegetables

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Chef's Tip

Nutrition