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RECIPE
13 INGREDIENTS 7 STEPS 55min

Balsamic Roasted Root Vegetables

These Balsamic Roasted Root Vegetables are the perfect recipe to enjoy all the best fall and winter flavors. Toss a medley of carrots, red potatoes, red onion, squash, and parsnips in a balsamic dressing, season with fresh thyme, and pop them in the oven until tender and caramelized. The natural sweetness of each vegetable will shine along with the earthiness. You'll love how simple this dish is to make and how much flavor it packs!
Balsamic Roasted Root Vegetables Recipe | SideChef
These Balsamic Roasted Root Vegetables are the perfect recipe to enjoy all the best fall and winter flavors. Toss a medley of carrots, red potatoes, red onion, squash, and parsnips in a balsamic dressing, season with fresh thyme, and pop them in the oven until tender and caramelized. The natural sweetness of each vegetable will shine along with the earthiness. You'll love how simple this dish is to make and how much flavor it packs!
SideChef Everyday is the place where quick, easy recipe ideas are affordable and delicious. Find all the best simple recipes with only a few ingredients and easy-to-follow recipe instructions here.
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SideChef Everyday is the place where quick, easy recipe ideas are affordable and delicious. Find all the best simple recipes with only a few ingredients and easy-to-follow recipe instructions here.
http://www.sidechef.com
55min
Total Time
$2.06
Cost Per Serving

Ingredients

Servings
4
US / METRIC
3 cups
cut into 1 1/4-inch cubes
2 1/2 cups
cut into 1 1/4-inch pieces
2 3/4 cups
cut into 1 1/4-inch pieces
1
Squash , deseeded
cut into 1 1/4-inch pieces
1
cut into 1 1/4-inch pieces
3 cloves
Garlic , peeled
1/2 cup
Extra-Virgin Olive Oil
1/2 Tbsp
Dijon Mustard
3 Tbsp
Balsamic Vinegar
2 Tbsp
Fresh Thyme Leaves
to taste

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Nutrition Per Serving

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CALORIES
515
FAT
28.2 g
PROTEIN
4.7 g
CARBS
65.9 g

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Spray a rimmed baking sheet with cooking spray.
Step 3
Place the Sweet Potatoes (3 cups) , Carrots (2 1/2 cups) , Parsnips (2 3/4 cups) , Squash (1) , Garlic (3 cloves) , and Red Onion (1) in a large mixing bowl and add Extra-Virgin Olive Oil (1/2 cup) , Balsamic Vinegar (3 Tbsp) , Maple Syrup (2 Tbsp) , Dijon Mustard (1/2 Tbsp) , and Fresh Thyme Leaves (2 Tbsp) .
Step 4
Season with Salt (to taste) and Ground Black Pepper (to taste) to taste and mix well.
Step 5
Place the vegetables on a rimmed baking sheet and spread evenly, so they will cook evenly. Roast for 40-45 minutes until softened and golden brown.
Step 6
Make sure you stir the vegetables so they can evenly brown, about every 10 minutes.
Step 7
Serve warm.

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Nutrition Per Serving
Calories
515
% Daily Value*
Fat
28.2 g
36%
Saturated Fat
4.1 g
20%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
65.9 g
24%
Fiber
12.1 g
43%
Sugars
24.7 g
--
Protein
4.7 g
9%
Sodium
168.6 mg
7%
Vitamin D
--
--
Calcium
151.8 mg
12%
Iron
2.4 mg
13%
Potassium
1196.1 mg
25%
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