Description
Easy Balsamic Roasted Veggie Medley That Bursts with Flavor
Ingredients
Scale
- 2 cups Carrots, chopped
- 2 cups Broccoli florets
- 2 cups Red bell peppers, chopped
- 1 cup Red onions, chopped
- 2 cups Zucchini, chopped
- 1/4 cup Balsamic vinegar
- 2 tbsp Extra virgin olive oil
- 3 cloves Garlic, minced
- 2 tbsp Fresh thyme or rosemary
- 1 tsp Salt
- 1 tsp Freshly ground black pepper
Instructions
- Preheat Oven to 425°F.
- Chop carrots, broccoli, peppers, onions, and zucchini into 1-inch pieces.
- In a large bowl, drizzle olive oil, season with salt and pepper, and toss veggies until well-coated.
- Whisk balsamic vinegar, olive oil, garlic, thyme, salt, and pepper until glossy.
- Pour the glaze over seasoned veggies and toss to coat evenly.
- Spread veggies in a single layer on a baking sheet; roast for 20–25 minutes, flipping halfway.
- Transfer roasted veggies to a serving dish, garnish with fresh herbs, and serve warm.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg