Roasted Root Vegetables Recipe

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Ingredients:

Serving

1/2 lb beets (about 3 medium), trimmed and peeled
3 medium carrots, peeled
1 medium onion
1 tbsp extra-virgin olive oil
2 tsp balsamic vinegar
1 tsp sugar
1/8 tsp salt
1/8 tsp crushed red pepper

Directions:

Preheat oven to 450°.
Line a large baking sheet with foil.
Cut beets into 8 wedges each. Cut carrots in half lengthwise; cut halves into 3-inch pieces. Remove skin from onion; cut into large wedges, leaving root intact.
Place beets, carrot, and onion in a medium bowl; drizzle with oil, and toss well. Arrange vegetables in a single layer on prepared pan. Bake at 450° for 15 minutes; stir and bake an additional 10 minutes or until tender.
Return vegetables to bowl; add vinegar and remaining ingredients. Toss gently to coat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	91.64 Kcal (384 kJ)
Calories from fat	33.3 Kcal
		% Daily Value*
Total Fat	3.7g	6%
Sodium	153.16mg	6%
Potassium	374.03mg	8%
Total Carbs	13.8g	5%
Sugars	8.37g	33%
Dietary Fiber	3.63g	15%
Protein	1.87g	4%
Vitamin C	7.6mg	13%
Vitamin A	0.5mg	15%
Iron	0.6mg	3%
Calcium	31.3mg	3%

Amount Per 100 g
Calories	66.79 Kcal (280 kJ)
Calories from fat	24.27 Kcal
		% Daily Value*
Total Fat	2.7g	6%
Sodium	111.63mg	6%
Potassium	272.6mg	8%
Total Carbs	10.06g	5%
Sugars	6.1g	33%
Dietary Fiber	2.64g	15%
Protein	1.36g	4%
Vitamin C	5.6mg	13%
Vitamin A	0.3mg	15%
Iron	0.4mg	3%
Calcium	22.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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