Root Vegetables with Balsamic Glaze recipe

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Ingredients

3 medium beets, scrubbed and coarsely chopped
2 medium carrots, peeled and coarsely chopped
1 large sweet potato, scrubbed and coarsely chopped
1 medium baking potato, scrubbed and coarsely chopped
1 medium Yukon gold potato, scrubbed and coarsely chopped
8 cloves garlic, peeled
4 sprigs fresh rosemary, leaves removed and chopped
3 tablespoons olive oil
2 teaspoons coarse sea salt
¼ cup balsamic vinegar

Nutrition Info

207.2 calories
carbohydrate: 33.9 g
cholesterol: : -
fat: 7 g
fiber: 5.2 g
protein: 3.5 g
saturatedFat: 1 g
servingSize: -
sodium: 681.1 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C).

  2. Mix beets, carrots, sweet potato, baking potato, Yukon potato, garlic, rosemary, oil, and sea salt together in a 9x13-inch baking dish.

  3. Roast vegetables in the preheated oven for 15 minutes. Remove from the oven, drizzle with balsamic vinegar, and stir. Return to the oven and roast until fork-tender, about 30 minutes more, stirring again after 15 minutes.

Recipe Yield

6 servings

Recipe Note

An easy mix of root vegetables and garlic speckled with fresh rosemary and glazed with balsamic vinegar.

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