Rosemary Balsamic Roasted Vegetables

Lately roasted veggies have been my go to for lunches and dinners. They’re are simple to make and packed with flavour. You can roast a wide array of vegetable types so feel free to switch it up!

Prep time: 10 mins         Cook time: 20-35 mins (depending on chosen vegetables)

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Ingredients

  • 1 Tbsp olive oil
  • 3 tsp rosemary, dried or fresh
  • 2 tsp balsamic vinegar
  • zucchini
  • yellow onion
  • asparagus spears
  • brussel sprouts
  • carrots
  • beet

I have not listed amount of vegetables because it depends what you want! I usually do enough to cover a 11×17 inch baking sheet. I have just listed veggies I have used for this meal pictured above.

  • OTHER OPTIONAL VEGETABLES
  • yam, broccoli, cauliflower, sweet peppers, etc.

Directions 

  • Pre heat oven to 420 degrees F.
  • Cut vegetables into large chunks or sticks.
  • Combine balsamic vinegar, olive oil, and rosemary in large bowl.
  • Place vegetables in bowl with oil mixture and toss until all veggies are coated.
  • Place veggies on baking sheet and place in heated oven.
  • Bake for 25 minutes – flipping and tossing half way through.
  • Note: If roasting hard vegetables such as beets, carrots, and yams timing may be longer.

 

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I served with Curried Lentil Wild Rice Salad and a simple spinach and tomato salad.

I believe roasted vegetables could pair with almost anything!

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