Balsamic Roasted Vegetables
Balsamic Roasted Vegetables is a gluten free, dairy free, lacto ovo vegetarian, and whole 30 side dish. One serving contains 290 calories, 5g of protein, and 14g of fat. This recipe serves 6. For $1.91 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Foodista requires balsamic vinegar, kabocha squash, bulb fennel, and fingerling potatoes. This recipe is liked by 33 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is spectacular. Similar recipes include Balsamic Roasted Vegetables, Balsamic Roasted Vegetables, and Balsamic Roasted Vegetables.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
6
Nutrition per Serving
Calories
290
Protein
4.6g
Carbs
38.6g
Fat
14.45g
Ingredients
Original recipe (6 servings) → 6 servings
- •2 golden beets
- •2 beets
- •1 bulb fennel
- •1 small onion
- •1 pounds fingerling potatoes
- •1 small kabocha squash
- •6 servings olive oil
- •6 servings balsamic vinegar
Directions
Clean and top the beets and, along with the fingerling potatoes, drizzle with enough olive oil just to coat. Roast whole at 400 degrees until softened, but not completely cooked (about 30 minutes).
Remove from the oven and carefully peel the beets, then cut in half. You can leave the fingerlings whole, and slice lengthwise in half before serving, or halve them and continue roasting (both ways are delicious!)
Quarter the fennel and red onion lengthwise, and cut the kabocha into 1/2 inch wedges.
Toss all the vegetables in a bowl and drizzle enough olive oil to sufficiently coat. Then, add a big splash of balsamic vinegar (approx. 1/4 cup), a couple hearty pinches of Kosher salt, a few good turns of fresh ground black pepper, and a small sprig of fresh rosemary.
Let roast another 30-40 minutes, turning every so often to get an even roast.
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