ROOT VEGETABLES WITH BALSAMIC GLAZE

Root Vegetables with Balsamic Glaze image

Provided by kathy

Time 1h5m

Yield 6

Number Of Ingredients 10

3 medium beets, scrubbed and coarsely chopped
2 medium carrots, peeled and coarsely chopped
1 large sweet potato, scrubbed and coarsely chopped
1 medium baking potato, scrubbed and coarsely chopped
1 medium Yukon gold potato, scrubbed and coarsely chopped
8 cloves garlic, peeled
4 sprigs fresh rosemary, leaves removed and chopped
3 tablespoons olive oil
2 teaspoons coarse sea salt
¼ cup balsamic vinegar

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Mix beets, carrots, sweet potato, baking potato, Yukon potato, garlic, rosemary, oil, and sea salt together in a 9x13-inch baking dish.
Roast vegetables in the preheated oven for 15 minutes. Remove from the oven, drizzle with balsamic vinegar, and stir. Return to the oven and roast until fork-tender, about 30 minutes more, stirring again after 15 minutes.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 33.9 g, Fat 7 g, Fiber 5.2 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 681.1 mg, Sugar 8.7 g