Easy Roasted Root Vegetables
Ingredients
Root Vegetables
-
2½
pounds
root vegetables (carrots, parsnips, rutabaga, turnips)
-
1
unit
red onion
Seasoning and Oil
-
3
tablespoons
olive oil
-
3
tablespoons
balsamic vinegar
-
2
tablespoons
maple syrup
-
1
tablespoon
fresh rosemary (roughly chopped)
-
1
unit
orange (zest and juice)
-
½
teaspoon
salt (more to taste)
-
¼
teaspoon
pepper
Instructions
- Chop the root vegetables according to their size and density.
- In a bowl, toss the cut root vegetables with olive oil, balsamic vinegar, maple syrup, rosemary, orange zest, salt, and pepper.
- Place the vegetables on a sheet pan in a single layer, lined with parchment paper.
- Bake in a preheated oven at 450°F, checking at 30 minutes and stirring if necessary.
- Continue baking for another 15-30 minutes until the vegetables are tender.
- Serve warm or at room temperature with a squeeze of fresh orange and adjust salt and pepper to taste.
Nutrition Facts (estimated)
Servings
4
Calories
125
Total fat
5.6g
Total carbohydrates
16.9g
Total protein
2.3g
Sodium
117.2mg
Cholesterol
0mg
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