The Roots" Balsamic Roasted Root Vegetables

Need a gluten free side dish? The Roots" Balsamic Roasted Root Vegetables could be a tremendous recipe to try. One portion of this dish contains approximately 9g of protein, 21g of fat, and a total of 442 calories. For $2.93 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is liked by 3047 foodies and cooks. It is brought to you by The Novice Chef Blog. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of balsamic glaze, parsley, feta, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns an awesome spoonacular score of 99%. Users who liked this recipe also liked Rootin' Tootin' Roasted Roots - Roasted Root Vegetables in Paper, Balsamic Roasted Root Vegetables, and Balsamic-Rosemary Roasted Root Vegetables.

Servings: 4

 

Ingredients:

1 tablespoon balsamic glaze

balsamic glaze, for drizzling

1/4 cup balsamic vinegar

crumbled feta

big pinch of kosher salt & fresh ground pepper

1/4 cup olive oil (or butter, melted)

parsley, minced

3 parsnips, peeled and diced in 2 inch chunks

10 oz Pearl Onions

chopped pecans

2 medium sweet potatoes, peeled and diced in 2 inch chunks

Equipment:

baking pan

oven

pot

knife

whisk

bowl

Cooking instruction summary:

Preheat oven to 400°F. Grease a baking pan, set aside. To quickly peel Pearl Onions: Bring a small pot of water to boil. Drop in pearl onions and let boil for 3 minutes. Transfer onions to cool water immediately. Using a sharp knife, cut off root end of onion and squeeze the other side. Onion will pop out. Place onions, sweet potatoes and parsnips in a large bowl. In a small bowl, whisk together olive oil, balsamic vinegar, balsamic glaze, salt and pepper. Pour balsamic mixture over veggies and toss to coat. Transfer veggies to prepared baking pan and spread in an even layer. Roast veggies, stirring every 15 minutes, until tender. About 30 minutes. Top veggies with pecans, feta, parsley and a drizzle of balsamic glaze. Serve immediately.

 

Step by step:


1. Preheat oven to 400°F. Grease a baking pan, set aside. To quickly peel Pearl Onions: Bring a small pot of water to boil. Drop in pearl onions and let boil for 3 minutes.

2. Transfer onions to cool water immediately. Using a sharp knife, cut off root end of onion and squeeze the other side. Onion will pop out.

3. Place onions, sweet potatoes and parsnips in a large bowl. In a small bowl, whisk together olive oil, balsamic vinegar, balsamic glaze, salt and pepper.

4. Pour balsamic mixture over veggies and toss to coat.

5. Transfer veggies to prepared baking pan and spread in an even layer. Roast veggies, stirring every 15 minutes, until tender. About 30 minutes. Top veggies with pecans, feta, parsley and a drizzle of balsamic glaze.

6. Serve immediately.


Nutrition Information:

Quickview
441k Calories
8g Protein
21g Total Fat
56g Carbs
54% Health Score
Limit These
Calories
441k
22%

Fat
21g
32%

  Saturated Fat
6g
41%

Carbohydrates
56g
19%

  Sugar
17g
20%

Cholesterol
26mg
9%

Sodium
427mg
19%

Get Enough Of These
Protein
8g
17%

Vitamin A
16496IU
330%

Vitamin K
102µg
98%

Manganese
1mg
56%

Fiber
10g
42%

Vitamin C
33mg
40%

Folate
119µg
30%

Potassium
983mg
28%

Vitamin B6
0.56mg
28%

Vitamin E
4mg
27%

Phosphorus
265mg
27%

Calcium
250mg
25%

Vitamin B2
0.4mg
24%

Vitamin B5
2mg
20%

Magnesium
79mg
20%

Vitamin B1
0.28mg
19%

Copper
0.37mg
18%

Zinc
2mg
14%

Iron
2mg
12%

Selenium
7µg
11%

Vitamin B3
1mg
9%

Vitamin B12
0.51µg
8%

covered percent of daily need
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Food Trivia

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Food Joke

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