Roasted Root Vegetables
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 191
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 31
- Dietary Fiber
- 7
- Sugar
- 12
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 532
- Total: 1 hr 35 min
- Prep: 50 min
- Cook: 45 min
Ingredients
1/2 butternut squash, skin on, cut into 1 inch wedges
4 small carrots, scrubbed and dried
4 small parsnips, scrubbed and dried
1 turnip, cut in half and then into 3/4 inch slices
2 red onions, quartered through the root
Marinade:
1 large garlic clove, minced
3 tablespoons olive oil
1 tablespoon thyme and rosemary, chopped
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper
Directions
- In a large bowl, combine all vegetables. In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar. Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours. Arrange vegetables on a baking sheet, sprinkle with salt and pepper. Roast in a pre heated 500 degree F oven for 35 to 40 minutes or until cooked through.