How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Balsamic Roasted Root Vegetables With Rosemary?

You need 9 ingredients. The key ingredients include: 1 tablespoon olive oil, to 9x13 roasting pan, 2 russet potatoes, unpeeled, scrubbed, cut into 1 pieces, 1 bunch carrot, greens removed, carrots scrubbed and cut into 1 pieces, 1 bunch beet, greens removed, beets scrubbed and cut into 1 pieces, and more.

Is Balsamic Roasted Root Vegetables With Rosemary suitable as general?

Yes, Balsamic Roasted Root Vegetables With Rosemary falls under the General category and is a great choice for this type of meal.

How do I store leftover Balsamic Roasted Root Vegetables With Rosemary?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balsamic Roasted Root Vegetables With Rosemary Recipe

Name: Balsamic Roasted Root Vegetables With Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, to 9x13 roasting pan; 2 russet potatoes, unpeeled, scrubbed, cut into 1 pieces; 1 bunch carrot, greens removed, carrots scrubbed and cut into 1 pieces; 1 bunch beet, greens removed, beets scrubbed and cut into 1 pieces; 1 onion, peeled and cut into 1 pieces; 3 tablespoons fresh rosemary, chopped; 1 1/2 tablespoons balsamic vinegar; 3 tablespoons olive oil; 5 garlic cloves, peeled

Balsamic Roasted Root Vegetables With Rosemary – a delicious recipe with olive oil, russet potatoes, carrot, onion, fresh rosemary, balsamic vinegar. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 tablespoon olive oil, to 9x13 roasting pan
2 russet potatoes, unpeeled, scrubbed, cut into 1 pieces
1 bunch carrot, greens removed, carrots scrubbed and cut into 1 pieces
1 bunch beet, greens removed, beets scrubbed and cut into 1 pieces
1 onion, peeled and cut into 1 pieces
3 tablespoons fresh rosemary, chopped
1 1/2 tablespoons balsamic vinegar
3 tablespoons olive oil
5 garlic cloves, peeled

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
393 kcal
Category
General

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Balsamic Roasted Root Vegetables With Rosemary

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