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-Rosemary Roasted Root Vegetables?

You need 10 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, 2 large parsnips, peeled, quartered, and cut into 1/2-inch-thick slices, and more.

Is Balsamic-Rosemary Roasted Root Vegetables suitable as general?

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

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

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

Balsamic-Rosemary Roasted Root Vegetables Recipe

Name: Balsamic-Rosemary Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary; 2 large parsnips, peeled, quartered, and cut into 1/2-inch-thick slices; 3 small beets, peeled, quartered, and cut into 1/4-inch-thick slices; 2 carrots, cut into 1/2-inch-thick slices; 1 turnip, peeled, quartered, and cut into 1/4-inch-thick slices; 1 small rutabaga, peeled, quartered, and cut into 1/4-inch-thick slices; Salt, to taste; Freshly ground pepper, to taste

Balsamic-Rosemary Roasted Root Vegetables

Eats Now Editorial Team · 92 kcal · General

Balsamic-Rosemary Roasted Root Vegetables – a delicious recipe with extra-virgin olive oil, balsamic vinegar, rosemary, parsnips, beets, carrots. Easy to follow and perfect for any occasion.

Serves 4 General

Balsamic-Rosemary Roasted Root Vegetables

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