Balsamic Roasted Root Vegetables

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A drizzle of Girard’s® Light Balsamic Dressing kicks up the flavor of roasted carrots, parsnips, sweet potato and rutabaga.

barista balsamic roasted root vegetables recipe

READY In

50 Minutes

PREP TIME

20 Minutes

COOK TIME

30 Minutes

SERVES

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Ingredients

1/2 cup Girard’s® Light Balsamic Dressing, divided

3 carrots, peeled

3 medium parsnips, peeled

1 large baking potato

1 large sweet potato

1 small rutabaga, peeled

Salt and freshly ground black pepper

2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 400°F.

Cut all vegetables into sticks, about 1/2” thick and 3” long. Arrange them into one layer on a large baking sheet. Sprinkle with salt and pepper and drizzle 1/4 cup Girard’s® Light Balsamic Dressing over the vegetables.

Roast 25 to 30 minutes or until the vegetables are tender and golden. Drizzle remaining dressing over all and sprinkle with parsley. Serve.