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!
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55MINS
Total Time
$2.06
Cost Per Serving
Ingredients
Servings
4
us / metric
1
Squash, deseeded
cut into 1 1/4-inch pieces
1/2 cup
Extra-Virgin Olive Oil
2 tsp
Dijon Mustard
3 Tbsp
Balsamic Vinegar
2 Tbsp
Fresh Thyme Leaves
Nutrition Per Serving
Calories
515
Fat
28.2 g
Protein
4.7 g
Carbs
65.8 g
