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Winter Roasted Basalmic Veggies

 
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 $1.37

$1.37 per serving

1 people like this recipe

1 likes

This recipe is ready in 75 minutes

Ready in 1 hour and 15 minutes

4 winter,vegetarian,vegan,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian,vegan side dish
spoonacular Score:88%

Spoonacular Score: 88%

 

Winter Roasted Basalmic Veggies takes about 1 hour and 15 minutes from beginning to end. One portion of this dish contains around 6g of protein, 2g of fat, and a total of 209 calories. For $1.37 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a budget friendly side dish for Winter. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Head to the store and pick up dried thyme, ground ginger, dried rosemary, and a few other things to make it today. It is brought to you by spoonacular user hollyjoy. Try Herb-Roasted Winter Veggies, Herb-Roasted Winter Veggies, and Quick Winter Pickled Veggies for similar recipes.

Ingredients

Servings:
some
some vegetables
vegetables
6
6  brussel sprouts
brussel sprouts
4
4  parsnips
parsnips
0.5 medium
0.5 medium onion
onion
some
some balsamic dressing
balsamic dressing
2 Tbsps
2 Tbsps balsamic vinegar
balsamic vinegar
1 Tbsp
1 Tbsp dijon mustard
dijon mustard
0.5 tsps
0.5 tsps garlic powder
garlic powder
0.13 tsps
0.13 tsps ground ginger
ground ginger
0.5 tsps
0.5 tsps dried thyme
dried thyme
0.5 tsps
0.5 tsps dried rosemary
dried rosemary
0.5 tsps
0.5 tsps salt
salt
0.5 tsps
0.5 tsps black pepper
black pepper
0.5 tsps
0.5 tsps additional salt
additional salt
3 Tbsps
3 Tbsps fresh parsley
fresh parsley
some vegetables
some
vegetables
6  brussel sprouts
6
brussel sprouts
4  parsnips
4
parsnips
0.5 medium onion
0.5 medium
onion
some balsamic dressing
some
balsamic dressing
2 Tbsps balsamic vinegar
2 Tbsps
balsamic vinegar
1 Tbsp dijon mustard
1 Tbsp
dijon mustard
0.5 tsps garlic powder
0.5 tsps
garlic powder
0.13 tsps ground ginger
0.13 tsps
ground ginger
0.5 tsps dried thyme
0.5 tsps
dried thyme
0.5 tsps dried rosemary
0.5 tsps
dried rosemary
0.5 tsps salt
0.5 tsps
salt
0.5 tsps black pepper
0.5 tsps
black pepper
0.5 tsps additional salt
0.5 tsps
additional salt
3 Tbsps fresh parsley
3 Tbsps
fresh parsley

Equipment

baking paper
baking paper
oven
oven
whisk
whisk
bowl
bowl
baking paper
baking paper
oven
oven
whisk
whisk
bowl
bowl


Instructions

1 To make the dressing:

2 In a large bowl, whisk together the balsamic vinegar and the mustard.

3 Add all spices and whisk.

4 This can be prepared up to two days in advance and refrigerated.)

5 Chop vegetables as indicated in ingredient section.

6 Combine the dressing and the vegetables.

7 Preheat oven to 400 degrees.

8 Line a baking sheet or dish with parchment paper.

9 Bake for 40-50 minutes, stirring every 10 minutes.

10 Taste test the vegetables for doneness during the last 15 minutes of baking. They should be tender but not mushy.

11 Garnish with chopped parsley.

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

Price Breakdown

Cost per Serving: $1.37
Ingredient
some vegetables
6 brussel sprouts
4 parsnips
½ mediums onion
some balsamic dressing
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
½ teaspoons garlic powder
⅛ teaspoons ground ginger
½ teaspoons dried thyme
½ teaspoons black pepper
3 tablespoons fresh parsley
Price
$1.43
$0.76
$2.05
$0.12
$0.03
$0.27
$0.15
$0.05
$0.03
$0.08
$0.03
$0.48
$5.48

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Cooking Tips

  • 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.

  • Brussels sprouts should be tight and firm without any yellow leaves. Store in the fridge for up to a week. To prepare, cut off the stems and remove any bruised leaves.

  • 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
209 Calories
6g Protein
1g Total Fat
46g Carbs
89% Health Score
Limit These
Calories
209
10%

Fat
1g
2%

  Saturated Fat
0.25g
2%

Carbohydrates
46g
15%

  Sugar
9g
11%

Cholesterol
0.0mg
0%

Sodium
702mg
31%

Get Enough Of These
Protein
6g
13%

Vitamin K
137µg
131%

Vitamin A
5098IU
102%

Vitamin C
65mg
79%

Manganese
1mg
65%

Fiber
12g
52%

Folate
155µg
39%

Potassium
945mg
27%

Vitamin B1
0.31mg
21%

Magnesium
80mg
20%

Phosphorus
196mg
20%

Vitamin E
2mg
17%

Vitamin B6
0.32mg
16%

Copper
0.31mg
16%

Iron
2mg
15%

Vitamin B3
2mg
13%

Vitamin B5
1mg
12%

Vitamin B2
0.19mg
11%

Calcium
106mg
11%

Zinc
1mg
10%

Selenium
5µg
7%

covered percent of daily need

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