Oven Roasted Vegetables with Balsamic Vinegar
Elevate your dinner table with Oven Roasted Vegetables with Balsamic Vinegar. This simple yet flavorful side dish highlights the natural sweetness of fresh vegetables, turning them into a beautifully caramelized and crispy delight. Ideal for busy weeknights or festive gatherings, this versatile recipe pairs perfectly with grilled chicken, quinoa, or even as a vibrant salad topping. With just a handful of ingredients and straightforward instructions, you can whip up a nutritious addition to any meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups Broccoli (washed, chopped)
- 3 cups Carrots (washed, chopped)
- 3 cups Baby Red Potatoes (washed, halved)
- 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 your oven to 425°F (218°C).
- Line a large baking sheet with parchment paper.
- In a mixing bowl, whisk together olive oil, balsamic vinegar, rosemary, thyme, garlic powder, onion powder, salt, and pepper.
- Prepare the vegetables and add them to the bowl; toss until evenly coated.
- Spread the vegetables in a single layer on the baking sheet.
- Roast for 20-30 minutes or until caramelized and crispy.
- Serve immediately and enjoy!
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 145
- Sugar: 4g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg