Name: Balsamic Roasted Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 3 Tbsp olive oil ($0.66); 3 Tbsp balsamic vinegar ($0.72); 2 Tbsp brown sugar (maple syrup also works, $0.06); 2 Tbsp soy sauce ($0.10); ½ Tbsp Dijon mustard ($0.03); ½ tsp dried basil ($0.05); black pepper (freshly cracked, $0.03); 1 red onion ($0.86); 8 oz. mushrooms (baby bellas or button, $1.94); ½ lb. parsnips ($1.88); ½ lb. carrots ($0.66); 1 bunch radishes ($1.74); ¼ bunch parsley (for garnish, $0.27)

Balsamic Roasted Vegetables

These sweet and savory caramelized Balsamic Roasted Vegetables are an easy and elegant all-purpose side dish that you'll want to make over and over!

55 min total 15 min prep 40 min cook 4 221 cal

Instructions

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1 Preheat the oven to 400ºF. In a small bowl, combine the olive oil, balsamic vinegar, brown sugar, soy sauce, Dijon mustard, dried basil, and pepper. Set the marinade aside.
2 Scrub or peel the carrots and parsnips, then slice them into 1-inch pieces. Wash the mushrooms and cut them in half. Peel the onion and slice it into 1-inch wide wedges. Wash the radishes, cut off their stems and roots, then slice each one in half.
3 Spread the prepared vegetables out over a large baking sheet, making sure they're in a single layer and not piled on top of one another. Pour the balsamic marinade over top, then toss the vegetables until they're well coated.
4 Transfer the baking sheet to the oven and roast for 20 minutes. Carefully remove the baking sheet from the oven, give the vegetables a good stir, then return them to the oven and roast for an additional 15-20 minutes, or until the vegetables are tender and have browned on the edges. Don't be alarmed if the marinade blackens on the baking sheet; this part will not be scooped up with the vegetables.
5 While the vegetables are roasting, finely chop a handful of fresh parsley. Transfer the roasted vegetables to a bowl or serving platter and sprinkle the chopped parsley over top just before serving.