Servings: 12 servings
Balsamic Roasted Root Vegtables
Balsamic Roasted Root Vegtables with cumin and oregano makes for an amazing healthy side dish
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