Balsamic Roasted Vegetables
Balsamic Roasted Vegetables is a gluten free, dairy free, lacto ovo vegetarian, and whole 30 side dish. This recipe serves 6 and costs 74 cents per serving. One serving contains 97 calories, 3g of protein, and 5g of fat. If you have balsamic vinegar, zucchini, carrots, and a few other ingredients on hand, you can make it. It is brought to you by Emily Bites. 12876 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 100%, this dish is tremendous. Users who liked this recipe also liked Balsamic Roasted Vegetables, My Go-To Balsamic Roasted Vegetables, and Balsamic Roasted Vegetables.
Servings: 6
Ingredients:
2 T Balsamic vinegar
4 oz raw broccoli florets (from about 1 small head)
7 oz raw carrots, chopped (this was about 3 medium-large carrots)
7 oz raw cauliflower florets (half of 1 large head)
2 T extra virgin olive oil
5.5 oz raw red onion, chopped large (about half a large red onion)
Salt, to taste
8 oz raw yellow Summer squash, chopped (about 1 small-medium squash)
8 oz raw zucchini, chopped (about 1 small-medium zucchini)
Equipment:
baking sheet
oven
bowl
Cooking instruction summary:
Preheat the oven to 425 degrees. Lightly mist a baking sheet with cooking spray and set asideIn a large bowl, combine all the vegetables and mix them together. Drizzle the olive oil and vinegar over the vegetables and sprinkle on your desired amount of salt. Toss to coat. Pour vegetables onto the prepared baking sheet and roast in the oven for about 25 minutes or until caramelized.
Step by step:
1. Preheat the oven to 425 degrees. Lightly mist a baking sheet with cooking spray and set aside
2. In a large bowl, combine all the vegetables and mix them together.
3. Drizzle the olive oil and vinegar over the vegetables and sprinkle on your desired amount of salt. Toss to coat.
4. Pour vegetables onto the prepared baking sheet and roast in the oven for about 25 minutes or until caramelized.
Nutrition Information:
covered percent of daily need
