Balsamic Roasted Vegetables
These Balsamic Roasted Vegetables are healthy, delicious and will be ready in 30 minutes!
Servings: 12 servings
Calories: 84kcal
Ingredients
- 1 head of broccoli crowns chopped
- 1 head of cauliflower chopped
- 2 cups asparagus chopped into 2 inch pieces
- 1 yellow bell pepper seeded and diced
- 2 large carrots peeled and chopped
- 1 large zucchini sliced into rounds then cut in half
- 1 cup grape tomatoes cut in half
- 1 red onion quartered and chopped
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 3 tablespoons balsamic vinegar
- salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice juice of half large lemon
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, combine the broccoli, red bell peppers, carrots, and asparagus. Separate the red onion quarters into pieces, and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, garlic, 2 tablespoons balsamic vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- Roast for 30-35 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned. Top with fresh lemon juice and 1 tablespoon balsamic vinegar.
Notes
Be careful not to overcook these vegetables, you want them to be firm-ish and crunchy. Oven times and temperatures differ so start checking on them after 25 minutes.
You can store these roasted vegetables in an air tight container for up to 5 days.
Nutrition
Calories: 84kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 42mg | Potassium: 494mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2339IU | Vitamin C: 94mg | Calcium: 52mg | Iron: 1mg