Balsamic Roasted Root Vegtables Recipe
Balsamic Roasted Root Vegetables with cumin and oregano makes for an amazing healthy side dish. The perfect side dish during the winter months, especially during the holiday season.
Servings: 12 servings
Calories: 91kcal
Ingredients
- 1 rutabaga peeled and chopped into 1” cubes
- 1 turnip chopped into 1” cubes
- 1 medium-sized yam chopped into 1” cubes
- 4 carrots peeled and chopped
- 1 yellow onion diced
- 6 cloves garlic minced
- 2 Tbsp fresh ginger peeled and grated, optional
- 4 Tbsp avocado oil
- 3 Tbsp balsamic vinegar
- 2 Tbsp pure maple syrup optional
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp sea salt to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit and chop all of the vegetables into similar sizes.
- Transfer all of the vegetables to a large 13” x 9” casserole dish.
- Add in the seasonings, avocado oil, balsamic vinegar, and pure maple syrup.
- Use your hands to toss everything together until all of the vegetables are well coated in oil, balsamic, and seasonings. Note: You can also use a wooden spoon to stir everything together if you prefer.
- Roast vegetables on the center rack of the preheated oven for 50 to 60 minutes, stirring half-way through.
- Serve balsamic roasted root vegetables with your main entrée and enjoy!
Notes
Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 7 days.
Nutrition
Serving: 1(of 12) | Calories: 91kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Fiber: 4g | Sugar: 7g