Root Vegetables with Balsamic Glaze

This easy mix of root vegetables and garlic speckled with fresh rosemary and glazed with balsamic vinegar is a vegetarian side or main dish that doesn't lack flavor.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 207 Calories

Ingredients

• 3 tablespoons olive oil
• ¼ cup balsamic vinegar
• 8 cloves garlic, peeled
• 2 teaspoons coarse sea salt
• 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
• 4 sprigs fresh rosemary, leaves removed and chopped

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Mix beets, carrots, sweet potato, baking potato, Yukon potato, garlic, rosemary, oil, and sea salt together in a 9x13-inch baking dish.

Step 3

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.