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Balsamic-Rosemary Roasted Root Vegetables

See full recipe on: My Recipes



Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh rosemary or 1 teaspoon 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
Salt, to taste
Freshly ground pepper, to taste

Nutrition 6 servings

Per Serving % Daily Value
Calories 118
Fat 4g 7%
Carbs 18g 6%
Protein 1g 3%
Fiber 5g 20%
Cholesterol
Sodium 64mg 2%
     
Fat
Carbs
Protein

Preparation






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