Balsamic Roasted Vegetables
By Joe
Source: Bon Appétit — Kelsey Nixon, Balsamic Roasted Vegetables.
A balsamic roasted vegetables recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Beat vinegar and mustard in medium bowl gradually beat in oil mix in garlic thyme and basil taste and salt to taste now with salt and pepper do ahead now dressing can be made 1 day ahead lid and put in the fridge heat oven to 230 c toss onions and next 6 ingredients in now large bowl sprinkle with now coarse salt and pepper tip in dressing toss to now coat split between 2 large rimmed now baking sheets roast until vegetables now are tender and slightly brown now around edges about 35 minutes.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low saturated fat: 0.9 g saturated fat per 100 g, 9.5% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 3.7 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.02 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 2.4 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 275 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.4 g per serving
0.8 % of the 50 g daily maximum · 1.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 246 kcal |
| Protein | 2.9 g |
| Carbohydrate | 19.7 g |
| of which sugars | 10.1 g |
| of which free sugars | 0.4 g |
| Fat | 18.8 g |
| of which saturates | 2.6 g |
| Fibre | 5.8 g |
| Salt | 0.06 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
