Diabetes-Friendly Recipes
FOLLOW US

Balsamic-Roasted Root Vegetables

Recipe developed by Diane Norwood, MS, RD, CDE
Servings: 6
Prep time:
Cook time:
Total: 45 minutes

Ingredients

  • 4 medium carrots, peeled and sliced (about 12 oz.)
  • 4 medium parsnips, peeled and sliced (about 12 oz.)
  • 2 medium turnip or rutabaga, peeled and diced (about 12 oz.)
  • 4 small beets, peeled and diced (about 8 oz.)
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon fresh rosemary leaves

Directions

  1. Preheat oven to Roast at 375° F.
  2. Prepare vegetables. Combine all vegetables in a large bowl.
  3. In a small bowl, combine remaining ingredients to make dressing; stir well.
  4. Pour dressing over vegetables; stir well.
  5. Spoon vegetables onto large jelly roll pan.
  6. Roast vegetables in oven for 35 to 40 minutes, or until fork tender and slightly browned.

Nutrition Information

Per serving: 24 calories (38% calories from fat), 2 g protein, 5 g total fat (1 g saturated fat), 19 g carbohydrates, 5 g fiber, 8 g sugar, 0 mg cholesterol, 520 mg potassium, 121 mg sodium

 

 

 

Reviews

There are no reviews for this recipe. Log in or register to review this recipe.
MAIN MENU