Balsamic Roasted Vegetables

Author: Canadian Living

Not so spooky but definitely colourful, this makes an attractive autumn side dish.

  • Portion size 8 servings

Ingredients

  • 8 small new red potatoes halved
  • 4 carrots cut in 1 inch chunks
  • 4 parsnips cut in 1 inch chunks
  • 4 plum tomatoes
  • 16 red pearl onions
  • 2 zucchinis cut in 1-1/2 inch chunks
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons chopped fresh parsley

Method

In large pot of boiling salted water, cook potatoes and carrots for 5 minutes; drain and place in large bowl. Cut tomatoes in half lengthwise; cut each half into quarters. Add to bowl along with onions and zucchini. (Make-ahead: Cover and refrigerate for up to 1 day.)

In bowl, whisk together oil, vinegar, salt and pepper (Make-ahead: Cover and refrigerate for up to 1 day.)

Pour dressing over vegetables; gently toss to coat. Spread on foil-lined rimmed baking sheet. Bake in 375°F (190°C) oven, stirring occasionally, until tender and golden, about 45 minutes. Sprinkle with chopped parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 174 mg
  • Protein 2 g
  • Calories 127.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 16 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 96.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Balsamic Roasted Vegetables

Login