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Balsamic Roasted Vegetables
Servings: 12 servings
  • 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
  1. Preheat oven to 450 degrees F.
  2. 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.
  3. 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.
  4. Roast for 25-30 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.