Balsamic Roasted Veggies are the perfect blend of sweet and savory. Everyone will be a veggie-lover after trying this dish!
Need a new way to cook your vegetables? Try roasting your vegetables in a balsamic vinaigrette!
Roasting caramelizes the sugars in the vegetables and creates a sweet, rich flavor and adds texture.
Balsamic Roasted Veggies
Ingredients:
- 2 Tbsp. balsamic vinegar
- 1 tsp. Dijon mustard
- ½ cup extra virgin olive oil
- 3 garlic cloves, pressed
- 2 tsp. fresh thyme, finely chopped
- 1 tsp. fresh basil, finely chopped
- 1 large red onion, halved, cut into wedges
- ½ lb. carrots, peeled and chopped into rounds
- ½ lb. parsnips, peeled and chopped into rounds
- 1 large sweet potato, peeled and cubed
- 1 large butternut squash, peeled and cubed
- Dash of coarse kosher salt
- Dash of black pepper
Directions:
- In order to make the dressing, whisk vinegar and mustard in a medium bowl.
- Then, gradually whisk in oil. Stir in garlic, thyme, and basil. Cover and chill.
- Preheat oven to 450°F. Place chopped veggies on a large baking sheet.
- Add the dressing and season with salt and pepper and toss to coat.
- Last, roast until vegetables are tender and slightly brown around edges, about 35 minutes.
- And that’s all. serve it immediately.
CHEF’S TIPS
Top with honey, Parmesan cheese, walnuts and parsley.
NUTRITION
Per Serving: Calories 210, Total Fat 14g (Saturated 2g, Trans 0g), Cholesterol 0mg, Sodium 200mg, Total Carbohydrate 19g (Dietary Fiber 4g, Sugars 6g), Protein 2g, Vitamin A 260%, Vitamin C 35%, Calcium 6%, Iron 4%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
