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Harvest Roasted Balsamic Veggies

Harvest Roasted Balsamic Veggies
This Recipe Is:

WebMD Recipe from

Prep: 25 minutes | Cook: 1 hour 5 minutes | Total Time: 1 hour 30 minutes
  • 3 medium
    yellow onions, peeled and cut into chunks
  • 5 medium
    red potatoes, sliced 1/2 inch thick slices
  • 3 medium
    turnips peeled and cut into chunks
  • 4 large
    carrots, peeled and sliced into ‘fry-like’ pieces
  • 4 large
    parsnips, peeled and sliced into ‘fry-like’ pieces
  • 3 medium
    butternut squashes, peeled, halved, seeded, and cut into chunks
  • 15 cloves
    garlic, outer skins removed
  • 3 medium
    orange sweet potatoes, peeled and cut into chunks
  • 1/2 cup
    olive oil
  • 1 teaspoon
    agave nectar
  • 2 tablespoons
    balsamic vinegar
  • 1 teaspoon
    pumpkin pie spice
  • 2 teaspoons
    crushed red pepper
  • 4 sprigs
    rosemary, crushed
    sea salt and freshly ground white pepper, to taste
  1. Preheat oven to 400°F.
  2. Place garlic and all vegetables except sweet potatoes into two large bowls.
  3. Place sweet potatoes in a separate bowl. Drizzle each bowl with olive oil, agave nectar and balsamic vinegar; sprinkle with pumpkin pie spice, salt and pepper.
  4. Toss gently; then spread mixed vegetables onto baking sheets. Sprinkle rosemary sprigs over vegetables.
  5. Roast vegetables for 15 to 20 minutes. Add half of the sweet potatoes to baking sheets. Continue roasting, stirring every 20 minutes until vegetables are brown and tender, approximately 45 minutes.
  6. Remove from oven and set aside.
  7. Serve warm with a sprinkle of crushed red pepper, sea salt and pepper, to taste.
  8. Enjoy!
Nutritional Information

Makes: 15 servings
  • Calories208
  • Carbohydrates34.0 g
    • Dietary fiber4.5 g
  • Cholesterol0 mg
  • Fat7.4 g
    • Saturated fat1.1 g
  • Sodium39 mg
  • Protein3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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