Name: Balsamic Roasted Vegetables
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 4 carrots, peeled and sliced; 2 zucchini, sliced; 1 yellow bell pepper, cubed; 8oz mushrooms, whole; 1 red onion, cut in wedges; ¼ cup balsamic vinegar; 2 tablespoons olive oil; 2 teaspoons Dijon mustard; ½ teaspoon sea salt

Balsamic Roasted Vegetables

Author: Stephanie Kay

These balsamic roasted vegetables call for carrots, zucchini, bell pepper and mushrooms, however, Brussel sprouts, potatoes, red cabbage and beets would all work really well.

Author: Stephanie Kay
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Sides
Method: Oven

Ingredients

4 carrots, peeled and sliced
2 zucchini, sliced
1 yellow bell pepper, cubed
8oz mushrooms, whole
1 red onion, cut in wedges
¼ cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
½ teaspoon sea salt

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Instructions

Preheat oven to 450°F.
Add chopped vegetables to a large baking dish or baking tray.
In a small bowl, combine balsamic vinegar, mustard, olive oil and sea salt and whisk until well combined.
Drizzle the balsamic mixture over the vegetables and, using your hand, toss the vegetables together to ensure they are all well coated.
Transfer vegetables to the oven and roast for 35-40 minutes until tender.
Once the vegetables are cooked toss them well in the sauce in the pan to ensure they are all well coated. (It may collect in the bottom during cooking.)
Enjoy!

Find it online: https://kaynutrition.com/balsamic-roasted-vegetables/