Roasted Vegetables with Balsamic Marinade

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:

Serves: 8

Ingredients

Veggies

  • 1.5 turnips
  • 1 sweet potato
  • 1 red onion
  • 2 purple potatoes
  • 2 carrots

Marinade

  • 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

Instructions

  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

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Nutrition Information Per Serving

  • Calories: 133
  • Calories from Fat: 62
  • Total Fat: 6.9
  • Saturated Fat: 5.9 g
  • Sodium: 50 mg
  • Carbs: 17 g
  • Dietary Fiber: 3.2 g
  • Net Carbs: 13.8 g
  • Sugars: 6.4 g
  • Protein: 1.6 g