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Balsamic and Rosemary Oven-Roasted Vegetables

Cost $5, save $10

Source: Recommended by CookGo

  • 60 Min
  • 1 Servings
  • $5

INGREDIENTS

  • Vegetables

    • 🎃 40g peeled pumpkin
    • 🥕 40g peeled carrot
    • 40g peeled beet
    • 🍠 40g peeled sweet potato

  • Condiments

    • 🍯 8g honey
    • 30g balsamic vinegar
    • 2g rosemary leaves
    • 🧂 to taste salt
    • to taste black pepper

STEPS

1

Peel the pumpkin, beet, sweet potato, and carrot.

2

Cut the peeled vegetables into slices about 2–2.5cm thick.

3

In a bowl, mix the sliced vegetables with balsamic vinegar, honey, and rosemary leaves.

4

Season with salt and black pepper to taste.

5

Roast in a preheated oven at 150°C until cooked through.

NUTRIENTS

Per 1 serving

🔥

150

Calories

  • 2g
    Protein
  • 30g
    Carbs
  • 2g
    Fats

💡 Tips

Use fresh rosemary for a more aromatic flavor.You can substitute honey with maple syrup for a vegan option.Serve as a side dish or pair with a protein for a complete meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.