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Balsamic Roasted Vegetables

 
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 $1.91

$1.91 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,gluten free,dairy free,lacto ovo vegetarian,whole 30,vegan side dish
spoonacular Score:95%

Spoonacular Score: 95%

 

Balsamic Roasted Vegetables is a gluten free, dairy free, lacto ovo vegetarian, and whole 30 side dish. One serving contains 290 calories, 5g of protein, and 14g of fat. This recipe serves 6. For $1.91 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Foodista requires balsamic vinegar, kabocha squash, bulb fennel, and fingerling potatoes. This recipe is liked by 33 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is spectacular. Similar recipes include Balsamic Roasted Vegetables, Balsamic Roasted Vegetables, and Balsamic Roasted Vegetables.

Ingredients

Servings:
2
2  golden beets
golden beets
2
2  red beets
red beets
1
1  bulb fennel
bulb fennel
1 small
1 small red onion
red onion
1 pounds
1 pounds 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  bulb fennel
1
bulb fennel
1 small red onion
1 small
red onion
1 pounds fingerling potatoes
1 pounds
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: $1.91
Ingredient
2 golden beets
2 red beets
1 bulb fennel
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
$1.00
$0.81
$11.45

Nutritional Information

Quickview
289 Calories
4g Protein
14g Total Fat
38g Carbs
51% Health Score
Limit These
Calories
289k
15%

Fat
14g
22%

  Saturated Fat
2g
13%

Carbohydrates
38g
13%

  Sugar
12g
14%

Cholesterol
0.0mg
0%

Sodium
78mg
3%

Get Enough Of These
Protein
4g
9%

Vitamin C
42mg
51%

Vitamin A
2122IU
42%

Potassium
1227mg
35%

Vitamin K
36µg
34%

Manganese
0.66mg
33%

Folate
121µg
30%

Fiber
6g
28%

Vitamin B6
0.53mg
27%

Vitamin E
2mg
16%

Magnesium
61mg
15%

Iron
2mg
13%

Copper
0.27mg
13%

Phosphorus
127mg
13%

Vitamin B3
2mg
10%

Vitamin B2
0.16mg
9%

Vitamin B1
0.13mg
9%

Calcium
87mg
9%

Vitamin B5
0.7mg
7%

Zinc
0.85mg
6%

Selenium
1µg
2%

covered percent of daily need

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