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Balsamic and Rosemary Oven-Roasted Vegetables

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

  • 60 Min
  • 1 Porciones
  • $5

INGREDIENTES

  • 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

PASOS

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.

NUTRIENTES

Por 1 porción

🔥

150

Calorías

  • 2g
    Proteína
  • 30g
    Carbohidratos
  • 2g
    Grasas

💡 Consejos

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.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.