Print
Balsamic Roasted Vegetables

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 1x
  • Category: Sides
  • Method: Oven
Units Scale

Ingredients

Instructions

  1. Preheat oven to 450°F.
  2. Add chopped vegetables to a large baking dish or baking tray.
  3. In a small bowl, combine balsamic vinegar, mustard, olive oil and sea salt and whisk until well combined.
  4. Drizzle the balsamic mixture over the vegetables and, using your hand, toss the vegetables together to ensure they are all well coated.
  5. Transfer vegetables to the oven and roast for 35-40 minutes until tender.
  6. 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.)
  7. Enjoy!

Nutrition

Keywords: oven roasted, carrots, zucchini, mushrooms, bell peppers, olive oil, balsamic