Balsamic-Honey Roasted Root Vegetables
Root vegetables are a great source of dietary fiber and provide a variety of essential vitamins and minerals.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 500 gram Carrots
- 500 gram Parsnips
- 500 gram Beets
- 200 gram Red onion
- 4 teaspoon Balsamic vinegar
- 4 teaspoon Honey
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 teaspoon Fresh thyme
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and chop the carrots, parsnips, beets, and red onion into bite-sized pieces.
- In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, black pepper, and fresh thyme.
- Place the chopped vegetables in a large baking dish and pour the balsamic-honey mixture over them. Toss to coat evenly.
- Roast in the preheated oven for 35-40 minutes, or until the vegetables are tender and caramelized, stirring once halfway through.
- Remove from the oven and let rest for 5 minutes before serving.
- Serve as a side dish with your favorite main course.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 28g10%
- Sugars 12g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.