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Balsamic Roasted Root Vegtables
Author: Julia
Ingredients
  • 1 rutabaga peeled and chopped into ½” cubes
  • 1 turnip chopped into ½” cubes
  • 1 medium-sized sweet potato chopped into ½” cubes
  • 1 medium-sized yam chopped into ½” cubes
  • 4 carrots peeled and chopped into ¼” rounds
  • 1 yellow onion diced
  • 6 cloves garlic minced
  • 2 tablespoons grated ginger
  • 4 tablespoons olive oil or avocado oil
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons ground cumin
  • 2 tsp dried oregano
  • 1 teaspoon salt to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Put all chopped veggies into a large, deep casserole dish (this may require 2 casserole dishes).
  3. Whisk together the olive oil, balsamic vinegar and grated ginger. Pour over the vegetables and mix using a large wooden spoon.

  4. Sprinkle the seasonings and sea salt over the veggies and mix again until everything is coated.

  5. Bake 25 minutes and then remove casserole dish from oven to stir the vegetables well.
  6. Increase heat to 415 degrees, place vegetables back in the oven and bake an additional 20 to 35 minutes until the roots are cooked through.