Roasted Root Vegetables With Maple Balsamic Dressing

Root vegetables are packed with nutrients and are known for their earthy flavors. Roasting them brings out their natural sweetness and enhances their taste.

This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

Print Recipe

Medium

Roasted Root Vegetables With Maple Balsamic Dressing

Cooking Method: Roasting Cuisine: American, Canadian Courses: Dinner, Main Course Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 5 min Total Time 1 hr

Servings: 4 Calories: 880

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 500 gram Parsnips
• 500 gram Beets
• 200 gram Red onion
• 4 teaspoon Olive oil
• 2 tablespoon Maple syrup
• 2 tablespoon Balsamic vinegar
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel and chop the carrots, parsnips, beets, and red onion into bite-sized pieces.
3. In a large bowl, toss the chopped vegetables with olive oil, maple syrup, balsamic vinegar, salt, and black pepper until well coated.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast in the preheated oven for 35-40 minutes, or until the vegetables are tender and caramelized, stirring once halfway through.
6. Remove from the oven and let the vegetables rest for 5 minutes before serving.
7. Serve hot and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 30g10%

Sugars 10g

Protein 4g8%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.