Roasted Vegetables
These oven roasted vegetables are tender and packed with flavor from olive oil, balsamic vinegar and seasonings. Use this method and adapt it to any veggies!
Ingredients
- 6 cups vegetables (carrots, red potatoes, broccoli, red, bell peppers, onion wedges, mushrooms, zucchini, green beans, etc.)
- ¼ cup olive oil
- 2 Tablespoons balsamic vinegar , or balsamic glaze or Worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- Salt and pepper, to taste
Instructions
- Prep. Preheat the oven to 425°F and spray a large baking pan with nonstick spray.
- Cut veggies. Cut 6 cups vegetables into similar size pieces. Keep root vegetables separate from softer vegetables.
- Add seasoning to veggies. Mix together olive oil, balsamic, paprika, garlic salt, salt and pepper. Pour over veggies.
- Roast root vegetables. Place root vegetables on pan and bake for about 15 minutes, or until they begin to soften.
- Add in softer veggies. Then flip root vegetables over on pan, making sure they are all coated in liquid mixture.
- Roast until tender. Bake another 20 minutes, or until the veggies are fork tender. Salt and pepper to taste.
Nutrition
Calories: 150kcal, Carbohydrates: 19g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 210mg, Potassium: 293mg, Fiber: 5g, Vitamin A: 7000IU, Vitamin C: 14.2mg, Calcium: 34mg, Iron: 1.4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
