Roasted Balsamic Winter Vegetables
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Mel's Kitchen Cafe · by Mel Gunnell★ 5.0 (20)

Roasted Balsamic Winter Vegetables

NUTRITION · PER SERVING65M COOK
CAL 11%·PRO 8%
CARBS 39G69% OF CAL
6G FIBER0G ADDED7G INTRINSIC26G OTHER7G TOTAL SUGAR
FAT 7G29% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Root vegetables and squash roasted with olive oil, balsamic vinegar, and herbs until caramelized and tender. Sweet from roasting, tangy from vinegar, and herbal. A versatile, colorful side for fall and winter mains.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
  • 2 medium red bell peppers, seeds and membranes removed and cut into 1-inch pieces
  • 1 large sweet potato, peeled and cut into 1/2-inch pieces
  • 1 medium red onion, peeled and cut into 1-inch chunks
  • 1/2 medium butternut squash, peeled, seeds removed and cut into 1/2-inch pieces
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons finely chopped fresh rosemary (see note for dried herbs)
  • 1 teaspoon finely chopped fresh thyme (see note for dried herbs)
  • 2 teaspoons coarse, kosher salt
  • Pinch of black pepper
PREP
25M
SODIUM
659MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.