Balsamic Roasted Vegetables
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.
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Prep Time: 5 minutes -
Cook Time: 35 minutes
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Total Time: 40 minutes
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Yield: 4 servings 1x -
Category: Sides -
Method: Oven
Category:
Method:Ingredients
- 4 carrots, peeled and sliced
- 2 zucchini, sliced
- 1 yellow bell pepper, cubed
- 8oz mushrooms, whole
- 1 red onion, cut in wedges
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1/2 teaspoon sea salt
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!
Nutrition
- Serving Size: 1 serving
- Calories: 108 calories
- Sugar: 13 grams
- Fat: 1 gram
- Carbohydrates: 23 grams
- Fiber: 6 grams
- Protein: 4 grams
Find it online: https://kaynutrition.com/balsamic-roasted-vegetables/