Recipe Root Vegetables with Balsamic Glaze - All Recipes for Cooking

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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

Preheat the oven to 450 degrees F (230 degrees C).
Mix beets, carrots, sweet potato, baking potato, Yukon potato, garlic, rosemary, oil, and sea salt together in a 9x13-inch baking dish.
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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