Oven Roasted Vegetables with Balsamic Vinegar
Elevate your vegetable side dish for dinner with this simple oven roasted vegetable recipe. This recipe will have your vegetables crisp, caramelized, and utterly delicious!
Servings: 4
Calories: 234kcal
Ingredients
- 3 cups Broccoli washed, chopped
- 3 cups Carrots washed, chopped
- 3 cups Baby Red Potatos washed, chopped
- 1/4 cup Olive Oil
- 2 tbsp Balsamic Vinegar
- 2 tbsp Fresh Rosemary chopped
- 2 tbsp Fresh Thyme chopped
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- Salt & Pepper to taste
Instructions
- Preheat oven to 425 degrees F (218 degrees C). Take a large baking sheet and line it with parchment paper. Set baking sheet aside.
- Take a small mixing bowl and combine 1/4 cup of Olive Oil, 2 tablespoons of Balsamic Vinegar, 2 tbsp of chopped Fresh Rosemary, 2 tbsp of chopped Fresh Thyme, 1/2 tsp Garlic Powder, 1/2 tsp Onion Powder, Salt and Pepper to taste. Whisk ingredients together and set aside.
- To prepare vegetables for roasting, first take a head of broccoli, wash and chop off tough stem portions, leaving small broccoli florets. Set broccoli inside a large mixing bowl. Next wash, peel and rough chop carrots. Add these to the same large mixing bowl, Lastly, wash and cut baby red potatoes in half. Add these to the mixing bowl. Pour olive oil balsamic mixture over vegetables in mixing bowl. Toss until well combined.
- Place all marinated chopped vegetables on parchment paper lined baking sheet. Make sure vegetables are well spread out to ensure even cooking. Roast in the oven on the middle rack for 20 - 30 minutes until vegetables are caramelized and slightly crispy. Remove from oven, serve, and enjoy!
Nutrition
Calories: 234kcal | Carbohydrates: 25g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 392mg | Potassium: 816mg | Fiber: 6g | Sugar: 8g | Vitamin A: 16648IU | Vitamin C: 75mg | Calcium: 89mg | Iron: 2mg