Winter Roasted Vegetables With Balsamic Dressing

Name: Winter Roasted Vegetables With Balsamic Dressing
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons balsamic vinegar; 1 beet, cut into eighths, then halved; 1/2 teaspoon black pepper; 6 brussel sprouts, halved; 1 tablespoon dijon mustard; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 3 tablespoons fresh parsley, chopped (optional garnish); 1/2 teaspoon garlic powder; 1/8 teaspoon ground ginger; 1/2 medium onion, quartered; 4 parsnips, halved, then sliced; Vegetables; 1/2 teaspoon additional salt; 1 tsp. salt; Balsamic Dressing

Winter Roasted Vegetables With Balsamic Dressing could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. This recipe serves 4 and costs $1.49 per serving.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

218 kcal

Calories

7 g

Protein

2 g

Fat

48 g

Carbs

Ingredients

For 4 servings

Instructions

1
To make the dressing:In a large bowl, whisk together the balsamic vinegar and the mustard.
2
Add all spices and whisk.This can be prepared up to two days in advance and refrigerated.)Chop vegetables as indicated in ingredient section.
3
Combine the dressing and the vegetables.Preheat oven to 400 degrees.Line a baking sheet or dish with parchment paper.
4
Bake for 40-50 minutes, stirring every 10 minutes.Taste test the vegetables for doneness during the last 15 minutes of baking. They should be tender but not mushy.
5
Garnish with chopped parsley.