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Balsamic-Roasted Root VegetablesBalsamic-Roasted Root Vegetables
Balsamic-Roasted Root Vegetables
Balsamic-Roasted Root Vegetables
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Recipe - The Fresh Grocer - Corporate
Balsamic-RoastedRootVegetables.jpg
Balsamic-Roasted Root Vegetables
Prep Time20 Minutes
Servings6
Cook Time25 Minutes
Calories120
Ingredients
1/2 small butternut squash, peeled, seeded and cut into 1-inch pieces
2 carrots, peeled and cut into 1-inch pieces
2 purple sweet potatoes, peeled and cut into 1-inch pieces
2 parsnips, peeled and cut into 1-inch pieces
1 small red onion, sliced
1/2 cup balsamic vinegar
4 Tbs olive oil
2 Tbs freshly chopped fresh thyme
2 Tbs freshly chopped fresh rosemary
1 1/2 Tbs light brown sugar
Directions

1. In a large bowl combine squash, carrots, sweet potatoes, parsnips and onion. Transfer vegetables to a large resealable plastic bag.

 

2. In a separate bowl whisk together vinegar, oil, thyme, rosemary and brown sugar until combined. Pour marinade over vegetables; seal bag, turning bag until vegetables are coated. Refrigerate at least 30 minutes, turning bag occasionally.

 

3. Preheat oven to 425°F. Coat a large, rimmed baking sheet with nonstick cooking spray. Arrange vegetables evenly on baking sheet, and season with salt and pepper to taste. Roast vegetables 25 to 30 minutes or until tender, stirring gently after 10 minutes. Serve warm.

 

Nutritional Information
  • 2 g Fat
  • 0 g Saturated Fat
  • 0 mg Cholesterol
  • 50 mg Sodium
  • 25 g Carbohydrate
  • 3 g Fiber
  • 2 g Protein
20 minutes
Prep Time
25 minutes
Cook Time
6
Servings
120
Calories

Shop Ingredients

Makes 6 servings
1/2 small butternut squash, peeled, seeded and cut into 1-inch pieces
Butternut Squash, 1 ct, 3 pound
Butternut Squash, 1 ct, 3 pound, 3 Pound
On Sale!
$2.97 avg/ea was $3.87 avg/ea$0.99/lb
2 carrots, peeled and cut into 1-inch pieces
Carrots, 1 Bunch, 1 each
Carrots, 1 Bunch, 1 each, 1 Each
$2.99
2 purple sweet potatoes, peeled and cut into 1-inch pieces
PotatOH! Sweet Potato, 1 each
PotatOH! Sweet Potato, 1 each, 1 Each
$1.25
2 parsnips, peeled and cut into 1-inch pieces
Cello Parsnips, 1 ct, 16 oz
Cello Parsnips, 1 ct, 16 oz, 16 Ounce
$3.99$0.25/oz
1 small red onion, sliced
Red Onion
Red Onion, 10 Ounce
$1.24 avg/ea$1.99/lb
1/2 cup balsamic vinegar
Filippo Berio Balsamic Vinegar of Modena, 8.4 fl oz
Filippo Berio Balsamic Vinegar of Modena, 8.4 fl oz, 8.4 Fluid ounce
On Sale! Limit 4
$3.49 was $4.49$0.42/fl oz
4 Tbs olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz, 68 Fluid ounce
$37.49$0.55/fl oz
2 Tbs freshly chopped fresh thyme
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
Wholesome Pantry Organic Herbs Thyme, 0.66 oz, 0.66 Ounce
$1.99$3.02/oz
2 Tbs freshly chopped fresh rosemary
Wholesome Pantry Organic Herbs Rosemary, 0.66 oz
Wholesome Pantry Organic Herbs Rosemary, 0.66 oz, 0.66 Ounce
$1.99$3.02/oz
1 1/2 Tbs light brown sugar
Wholesome Pantry Organic Light Brown Sugar, 24 oz
Wholesome Pantry Organic Light Brown Sugar, 24 oz, 24 Ounce
$4.79$0.20/oz

Nutritional Information

  • 2 g Fat
  • 0 g Saturated Fat
  • 0 mg Cholesterol
  • 50 mg Sodium
  • 25 g Carbohydrate
  • 3 g Fiber
  • 2 g Protein

Directions

1. In a large bowl combine squash, carrots, sweet potatoes, parsnips and onion. Transfer vegetables to a large resealable plastic bag.

 

2. In a separate bowl whisk together vinegar, oil, thyme, rosemary and brown sugar until combined. Pour marinade over vegetables; seal bag, turning bag until vegetables are coated. Refrigerate at least 30 minutes, turning bag occasionally.

 

3. Preheat oven to 425°F. Coat a large, rimmed baking sheet with nonstick cooking spray. Arrange vegetables evenly on baking sheet, and season with salt and pepper to taste. Roast vegetables 25 to 30 minutes or until tender, stirring gently after 10 minutes. Serve warm.