Roasted Balsamic Vegetables Great Britain
Experience the comforting flavors of the British countryside with this Roasted Balsamic Vegetables recipe, a vibrant medley of seasonal produce roasted to perfection. Featuring sweet carrots, earthy parsnips, tender Brussels sprouts, and golden baby potatoes, all kissed with a tangy balsamic glaze and fragrant rosemary, this dish is as hearty as it is flavorful. With just 15 minutes of prep time and a single baking tray, it's an easy, fuss-free way to bring rich caramelized flavors to your table. Perfect as a stunning side dish for roast dinners or a wholesome vegetarian main, these vegetables are a celebration of simplicity and rustic charm. Whether you're hosting a Sunday roast or seeking to elevate your weeknight meals, this recipe is a must-try for fans of oven-roasted goodness.
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Recipe Information
Ingredients
- 300 g Carrots
- 300 g Parsnips
- 2 large Red onions
- 250 g Brussels sprouts
- 300 g Baby potatoes
- 3 tbsp Olive oil
- 2 tbsp Balsamic vinegar
- 2 sprigs Fresh rosemary
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 200°C (400°F).
Peel the carrots and parsnips, then cut them into evenly sized batons about 1 cm thick.
Peel the red onions and cut them into thick wedges.
Trim the ends of the Brussels sprouts and halve any larger ones to ensure consistent cooking.
Wash and halve the baby potatoes; leave the skin on for extra flavor and texture.
On a large baking tray, toss the carrots, parsnips, red onions, Brussels sprouts, and baby potatoes with olive oil, balsamic vinegar, salt, and black pepper.
Spread the vegetables out into a single layer on the tray, ensuring that they are not too crowded to allow for even roasting.
Lay the fresh rosemary sprigs on top of the vegetables for added aroma and flavor.
Place the tray in the preheated oven and roast for 35-40 minutes, stirring halfway through cooking to ensure the vegetables brown evenly.
Remove the tray from the oven once the vegetables are tender and caramelized.
Transfer the roasted vegetables to a serving platter and garnish with an extra drizzle of balsamic vinegar if desired. Serve immediately.
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 2644 mg | 115% | |
| Total Carbohydrate | 186.2 g | 68% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 53.7 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4783 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
