Roasted Vegetables Recipe
Oven Roasted Vegetables - Delicious baked vegetables coated in olive oil, balsamic vinegar and our favorite spices. Roasted to perfection and full of flavor. This roasted vegetables recipe is always on repeat!
Prep Time 5 mins Cook Time 35 mins Total Time 40 mins Servings: 8 Calories: 150 kcal 6 cups vegetables (carrots, red potatoes, broccoli, red, bell peppers, onion wedges, mushrooms, zucchini, green beans, etc.) 1/4 cup olive oil 2 Tablespoons balsamic vinegar (balsamic glaze or Worcestershire sauce) 1/2 teaspoon paprika 1/2 teaspoon garlic salt Salt and pepper, to taste
Preheat the oven to 425°.
Cut vegetables into similar size pieces. Keep root vegetables separate from softer vegetables.
Mix together olive oil, balsamic, paprika, garlic salt, salt and pepper. Pour over vegetables.
Place root vegetables on a baking pan and bake at 425° for about 15 minutes or until they begin to soften.
Add in softer vegetables. Then flip root vegetables over on pan, making sure they are all coated in liquid mixture.
Bake another 20 minutes or until the veggies are fork tender. Salt and pepper to taste.
Calories: 150 kcal | Carbohydrates: 19 g | Protein: 4 g | Fat: 7 g | Saturated Fat: 1 g | Sodium: 210 mg | Potassium: 293 mg | Fiber: 5 g | Vitamin A: 140 % | Vitamin C: 17.2 % | Calcium: 3.4 % | Iron: 7.7 %