Balsamic Roasted Vegetables
Balsamic roasted vegetables are a delicious and versatile side dish that pairs well with almost any main course. The balsamic vinegar adds a rich, tangy flavor that complements the natural sweetness of the roasted vegetables.
Ingredients:
1 Carrot (medium, peeled and chopped)
1/4 Red Bell Pepper (chopped)
1/2 cup Broccoli (cut into florets)
1/4 cup Red Onion (chopped)
1 1/2 tsps Balsamic Vinegar
1/2 tsp Italian Seasoning
Sea Salt & Black Pepper (to taste)
Directions:
1. Place the vegetables in a mixing bowl and drizzle with the balsamic vinegar and Italian seasoning. Season with sea salt and black pepper to taste. Let the vegetables marinate while preheating the oven.
2. Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
3. Arrange the vegetables on the baking sheet in an even layer and roast for 25 to 30 minutes until tender, stirring halfway through.
4. Remove the vegetables from the oven and season with additional salt and pepper if needed. Transfer to a plate and enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to four days.
Serving Size
One serving is approximately one cup of roasted vegetables.
More Flavor
Add other dried herbs and spices like garlic powder, onion powder or paprika.
Vegetables
Ensure the vegetables are diced to approximately the same size for even cooking.
Nutrition: (Amount per serving)
Calories 71
Cholesterol 0mg
Fat 0g
Sodium 62mg
Carbs 16g
Vitamin A 11406IU
Fiber 4g
Vitamin C 85mg
Sugar 8g
Calcium 55mg
Protein 3g
Iron 1mg
