Potatoes, carrots, asparagus…you get the idea. Fill the tray with whatever is available and have a delicious feast–and the balsamic dressing helps pull it all together.
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Herb Roasted Root Vegetables with Balsamic Dressing
So many fantastic flavors in the winter vegetables. Give them a place on your table. The depth of flavors here make this the perfect “comfort food“ main or side dish for winter. Let it warm you from the inside out!
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Ingredients
Vegetables to prepare
- 3 beets
- 10 brussel sprouts
- 10 cloves garlic (whole)
- 1 yellow onion
- 3 carrots (large)
- 1 sweet potato
- 1 purple potato
- 1 yukon gold potato
- 1 new potato (aka "red" potato)
- 1 10 oz pkg cherry tomatoes
- ½ lb asparagus
Vegetable roasting sauce
- ½ cup avocado oil
- ⅓ cup balsamic vinegar
- 6 inch fresh rosemary
- 4 sprigs fresh thyme
- 1 pinch kosher salt
Instructions
- Preheat oven to 425°F.
- Clean beets and cut into 1 inch (2.5 cm) cubes. Place on large sil pat and drizzle lightly with avocado oil. Place in oven to roast for 10 minutes.
- In a large bowl, prepare the the rest of the vegetables. Remove the stems from the brussels sprouts and cut in half vertically. Add 10 peeled whole cloves of garlic. Large chop the yellow onion. Wash the potatoes and cut into similar sized cubes. Wash the carrots and cut into similar sized pieces. Stir the veggies in the bowl to mix them up.
- Put the oil, vinegar, rosemary, thyme, and salt into a blender. Blend on high speed for 60 seconds. Pour over the veggies and give it a good stir.
- Prepare the asparagus. Clean 12 stalks and cut it into 1" pieces.
- Place the beets in the oven to roast for 10 minutes.
- Add the veggies to the pan with the beets. Distribute to an even single layer. Return to the oven and bake 25 minutes more.
- Add the asparagus and the whole cherry tomatoes on top of the roasted veggies. Slide back in the oven and bake another 15 minutes.
- Serve family style in a large heated bowl. For garnish, sprinkle with parsley confetti and add a small sprig of fresh rosemary. For condiments, serve with Cashew Vegan Sour Cream or Fresh Ranch Dressing.
Notes
You can serve this meal with:
Chef Leander's Fresh Ranch Dressing
Cashew-Cilantro Vegan Sour Cream
Cashew Vegan Sour Cream
Support us at PatreonPatreon.com/chefleander
Nutrition
Nutrition Facts
Herb Roasted Root Vegetables with Balsamic Dressing
Amount per Serving
Calories
307.02
% Daily Value*
Fat
18.71
g
29
%
Saturated Fat
2.26
g
14
%
Polyunsaturated Fat
2.64
g
Monounsaturated Fat
12.87
g
Sodium
96.9
mg
4
%
Potassium
813.31
mg
23
%
Carbohydrates
32.33
g
11
%
Fiber
6.9
g
29
%
Sugar
10.47
g
12
%
Protein
4.97
g
10
%
Vitamin A
11085.55
IU
222
%
Vitamin C
46.36
mg
56
%
Calcium
83.06
mg
8
%
Iron
2.73
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.
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