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Roasted Vegetables with Balsamic Marinade

by July 25, 2017

Roasted vegetables are a fantastic way to enjoy your veggies in the winter months. Adding a soothing marinade with turmeric and coriander adds to the warmth of this dish.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:




  • 1.5 turnips
  • 1 sweet potato
  • 1 red onion
  • 2 purple potatoes
  • 2 carrots
  • 1 tablespoon balsamic vinegar
  • 3 tablespoon coconut oil, melted
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon thyme
  • 1/2 teaspoon parlsey
  • Dash of Herbamare


  1. Cut vegetables into small cubes and place in a large bowl
  2. Combine vinegar, oil, sugar, and spices in a small bowl. Once mixed, pour onto vegetables
  3. Stir vegetables to coat in marinade and let sit for a maximum of 2 hours
  4. Preheat oven to 400F, place vegetables on baking sheet and bake for 35-40 minutes
  5. Serve sprinkled with Herbamare

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

6.9 g

Saturated Fat:

5.9 g


50 mg


17 g

Dietary Fiber:

3.2 g

Net Carbs:

13.8 g


6.4 g


1.6 g

Hi! I’m Leanne

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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