Balsamic Roasted Vegetables
You can never have too many side dish recipes, so give Balsamic Roasted Vegetables a try. One portion of this dish contains roughly 5g of protein, 3g of fat, and a total of 175 calories. This recipe serves 6. For $1.66 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 33 people have made this recipe and would make it again. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. A mixture of olive oil, balsamic vinegar, kabocha squash, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 96%, this dish is spectacular. Users who liked this recipe also liked Balsamic Roasted Vegetables, Balsamic Roasted Vegetables, and My Go-To Balsamic Roasted Vegetables.
Servings: 6
Ingredients:
2 Golden beets
2 Red beets
1 bulb fennel, top and stems removed
1 small red onion
1-2 pounds Fingerling potatoes
1 small Kabocha squash (or acorn squash)
Olive oil
Balsamic vinegar
Equipment:
oven
bowl
Cooking instruction summary:
Clean and top the beets and, along with the fingerling potatoes, drizzle with enough olive oil just to coat. Roast whole at 400 degrees until softened, but not completely cooked (about 30 minutes). Remove from the oven and carefully peel the beets, then cut in half. You can leave the fingerlings whole, and slice lengthwise in half before serving, or halve them and continue roasting (both ways are delicious!) Quarter the fennel and red onion lengthwise, and cut the kabocha into 1/2 inch wedges. Toss all the vegetables in a bowl and drizzle enough olive oil to sufficiently coat. Then, add a big splash of balsamic vinegar (approx. 1/4 cup), a couple hearty pinches of Kosher salt, a few good turns of fresh ground black pepper, and a small sprig of fresh rosemary. Let roast another 30-40 minutes, turning every so often to get an even roast.
Step by step:
1. Clean and top the beets and, along with the fingerling potatoes, drizzle with enough olive oil just to coat. Roast whole at 400 degrees until softened, but not completely cooked (about 30 minutes).
2. Remove from the oven and carefully peel the beets, then cut in half. You can leave the fingerlings whole, and slice lengthwise in half before serving, or halve them and continue roasting (both ways are delicious!)
3. Quarter the fennel and red onion lengthwise, and cut the kabocha into 1/2 inch wedges.
4. Toss all the vegetables in a bowl and drizzle enough olive oil to sufficiently coat. Then, add a big splash of balsamic vinegar (approx. 1/4 cup), a couple hearty pinches of Kosher salt, a few good turns of fresh ground black pepper, and a small sprig of fresh rosemary.
5. Let roast another 30-40 minutes, turning every so often to get an even roast.
Nutrition Information:
covered percent of daily need
