Oven-roasted Vegetables with Balsamic and Rosemary

Photo: Korea Ministry of Food and Drug Safety

Oven-roasted Vegetables with Balsamic and Rosemary

Name: Oven-roasted Vegetables with Balsamic and Rosemary
Cuisine: South Korea
Ingredients: 40 g kabocha squash (danhobak); 40 g carrot; 40 g beet; 40 g sweet potato; 8 g honey; 30 g balsamic vinegar; 2 g rosemary; salt to taste; black pepper to taste

발사믹과 로즈마리로 향을 낸 오븐구이 야채

Side dish · Grilled

Side dishesCourse

136kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Oven-roasted Vegetables with Balsamic and Rosemary

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

kabocha squash (danhobak)단호박
40 g
carrot당근
40 g
beet비트
40 g
sweet potato고구마
40 g
honey꿀
8 g
balsamic vinegar발사믹식초
30 g
rosemary로즈마리
2 g
salt to taste소금적당량
black pepper to taste후추 적당량

Nutrition per serving

136kcal

34.3gCarbs

1.9gProtein

0.6gFat

52mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Peel the kabocha squash, beet, sweet potato, and carrot.
Cut step 1 naturally into pieces 2 to 2.5cm thick.
Toss step 2 in a bowl with the balsamic vinegar, honey, and rosemary leaves.
Season with salt and pepper.
Bake in a preheated 150C oven until cooked through.
Turn them over halfway through so they cook evenly.

💡 TipFruits such as apples or pineapple can also be used.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.