The Roots" Balsamic Roasted Root Vegetables
Need a gluten free side dish? The Roots" Balsamic Roasted Root Vegetables could be a tremendous recipe to try. One portion of this dish contains approximately 9g of protein, 21g of fat, and a total of 442 calories. For $2.93 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is liked by 3047 foodies and cooks. It is brought to you by The Novice Chef Blog. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of balsamic glaze, parsley, feta, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns an awesome spoonacular score of 99%. Users who liked this recipe also liked Rootin' Tootin' Roasted Roots - Roasted Root Vegetables in Paper, Balsamic Roasted Root Vegetables, and Balsamic-Rosemary Roasted Root Vegetables.
Servings: 4
Ingredients:
1 tablespoon balsamic glaze
balsamic glaze, for drizzling
1/4 cup balsamic vinegar
crumbled feta
big pinch of kosher salt & fresh ground pepper
1/4 cup olive oil (or butter, melted)
parsley, minced
3 parsnips, peeled and diced in 2 inch chunks
10 oz Pearl Onions
chopped pecans
2 medium sweet potatoes, peeled and diced in 2 inch chunks
Equipment:
baking pan
oven
pot
knife
whisk
bowl
Cooking instruction summary:
Preheat oven to 400°F. Grease a baking pan, set aside. To quickly peel Pearl Onions: Bring a small pot of water to boil. Drop in pearl onions and let boil for 3 minutes. Transfer onions to cool water immediately. Using a sharp knife, cut off root end of onion and squeeze the other side. Onion will pop out. Place onions, sweet potatoes and parsnips in a large bowl. In a small bowl, whisk together olive oil, balsamic vinegar, balsamic glaze, salt and pepper. Pour balsamic mixture over veggies and toss to coat. Transfer veggies to prepared baking pan and spread in an even layer. Roast veggies, stirring every 15 minutes, until tender. About 30 minutes. Top veggies with pecans, feta, parsley and a drizzle of balsamic glaze. Serve immediately.
Step by step:
1. Preheat oven to 400°F. Grease a baking pan, set aside. To quickly peel Pearl Onions: Bring a small pot of water to boil. Drop in pearl onions and let boil for 3 minutes.
2. Transfer onions to cool water immediately. Using a sharp knife, cut off root end of onion and squeeze the other side. Onion will pop out.
3. Place onions, sweet potatoes and parsnips in a large bowl. In a small bowl, whisk together olive oil, balsamic vinegar, balsamic glaze, salt and pepper.
4. Pour balsamic mixture over veggies and toss to coat.
5. Transfer veggies to prepared baking pan and spread in an even layer. Roast veggies, stirring every 15 minutes, until tender. About 30 minutes. Top veggies with pecans, feta, parsley and a drizzle of balsamic glaze.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
