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Winter Roasted Vegetables With Balsamic Dressing

 
One serving costs about $1.13

$1.13 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 winter,gluten-free,dairy-free,gluten free,dairy free side dish
spoonacular Score:80%

Spoonacular Score: 80%

 

Winter Roasted Vegetables With Balsamic Dressing might be just the side dish you are searching for. This recipe makes 4 servings with 218 calories, 7g of protein, and 2g of fat each. For $1.49 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Winter will be even more special with this recipe. If you have rosemary, beet, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is amazing. Try Lentil Soup with Balsamic-Roasted Winter Vegetables, Roasted Root Vegetables With Maple Balsamic Dressing, and Roasted French Vegetables in Hot Balsamic and Olive Oil Dressing for similar recipes.

Ingredients

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

Equipment

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


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: $1.13
Ingredient
2 tablespoons balsamic vinegar
1 beet
½ teaspoons black pepper
6 brussel sprouts
1 tablespoon dijon mustard
½ teaspoons dried thyme
3 tablespoons fresh parsley
½ teaspoons garlic powder
⅛ teaspoons ground ginger
½ mediums onion
4 parsnips
some root vegetables
some slaw dressing
Price
$0.27
$0.46
$0.03
$0.76
$0.15
$0.08
$0.48
$0.05
$0.03
$0.12
$2.05
$0.02
$0.03
$4.52

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
160 Calories
3g Protein
1g Total Fat
36g Carbs
43% Health Score
Limit These
Calories
160
8%

Fat
1g
2%

  Saturated Fat
0.18g
1%

Carbohydrates
36g
12%

  Sugar
11g
13%

Cholesterol
0.26mg
0%

Sodium
964mg
42%

Get Enough Of These
Protein
3g
7%

Vitamin K
138µg
132%

Vitamin C
56mg
69%

Manganese
1mg
58%

Fiber
9g
40%

Folate
152µg
38%

Potassium
823mg
24%

Vitamin E
2mg
18%

Magnesium
63mg
16%

Phosphorus
152mg
15%

Vitamin B1
0.21mg
14%

Vitamin B6
0.25mg
12%

Copper
0.25mg
12%

Iron
2mg
11%

Vitamin B5
1mg
11%

Vitamin A
484IU
10%

Calcium
87mg
9%

Zinc
1mg
8%

Vitamin B3
1mg
7%

Vitamin B2
0.12mg
7%

Selenium
4µg
7%

covered percent of daily need

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