Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Balsamic Roasted Vegetables

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.66

$1.66 per serving

33 people like this recipe

33 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,vegan,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian,whole 30,vegan side dish
spoonacular Score:97%

Spoonacular Score: 97%

 

Balsamic Roasted Vegetables is a side dish that serves 6. One portion of this dish contains about 5g of protein, 3g of fat, and a total of 175 calories. For $1.66 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 33 people have made this recipe and would make it again. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly roughly 45 minutes. If you have olive oil, balsamic vinegar, bulb fennel, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is awesome. If you like this recipe, you might also like recipes such as Balsamic Roasted Vegetables, My Go-To Balsamic Roasted Vegetables, and Balsamic Roasted Vegetables.

Ingredients

Servings:
2
2  golden beets
golden beets
2
2  red beets
red beets
1
1  fennel bulb
fennel bulb
1 small
1 small red onion
red onion
1 lb
1 lb fingerling potatoes
fingerling potatoes
1 small
1 small kabocha squash
kabocha squash
some
some olive oil
olive oil
some
some balsamic vinegar
balsamic vinegar
2  golden beets
2
golden beets
2  red beets
2
red beets
1  fennel bulb
1
fennel bulb
1 small red onion
1 small
red onion
1 lb fingerling potatoes
1 lb
fingerling potatoes
1 small kabocha squash
1 small
kabocha squash
some olive oil
some
olive oil
some balsamic vinegar
some
balsamic vinegar

Equipment

bowl
bowl
oven
oven
bowl
bowl
oven
oven


Instructions

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!) Quarter the fennel and red onion lengthwise, and cut the kabocha into 1/2 inch wedges. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.66
Ingredient
2 golden beets
2 red beets
1 fennel bulb
1 small red onion
1 pound fingerling potatoes
1 small kabocha squash
some olive oil
some balsamic vinegar
Price
$3.98
$0.91
$0.78
$0.37
$2.11
$1.49
$0.17
$0.14
$9.94

Tips

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

Disclaimer

Nutritional Information

Quickview
175 Calories
4g Protein
2g Total Fat
36g Carbs
62% Health Score
Limit These
Calories
175
9%

Fat
2g
4%

  Saturated Fat
0.4g
3%

Carbohydrates
36g
12%

  Sugar
8g
10%

Cholesterol
0.0mg
0%

Sodium
74mg
3%

Get Enough Of These
Protein
4g
9%

Vitamin C
42mg
51%

Vitamin A
2122IU
42%

Potassium
1212mg
35%

Manganese
0.64mg
32%

Folate
121µg
30%

Fiber
6g
28%

Vitamin B6
0.53mg
27%

Magnesium
59mg
15%

Copper
0.26mg
13%

Iron
2mg
13%

Phosphorus
124mg
12%

Vitamin B3
2mg
10%

Vitamin B2
0.16mg
9%

Vitamin B1
0.13mg
9%

Calcium
83mg
8%

Vitamin B5
0.7mg
7%

Zinc
0.84mg
6%

Vitamin K
4µg
4%

Vitamin E
0.55mg
4%

Selenium
1µg
2%

covered percent of daily need

Related Recipes