Balsamic Roasted Vegetables – a delicious recipe with golden beets, red beets, red onion, potatoes, olive oil, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Clean and top the beets and, along with the fingerling potatoes, drizzle with enough olive oil just to coat. Roast whole at 400 degrees until softened, but not completely cooked (about 30 minutes). Remove from the oven and carefully peel the beets, then cut in half. You can leave the fingerlings whole, and slice lengthwise in half before serving, or halve them and continue roasting (both ways are delicious!)
2
Quarter the fennel and red onion lengthwise, and cut the kabocha into 1/2 inch wedges.
3
Toss all the vegetables in a bowl and drizzle enough olive oil to sufficiently coat. Then, add a big splash of balsamic vinegar (approx. 1/4 cup), a couple hearty pinches of Kosher salt, a few good turns of fresh ground black pepper, and a small sprig of fresh rosemary. Let roast another 30-40 minutes, turning every so often to get an even roast.
206
kcal
Calories
46
g
Carbs
6
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 golden beets, 2 red beets, 1 bulb fennel top and stems removed, 1 red onion small, and more.
Yes, Balsamic Roasted Vegetables falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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