Oven Roasted Vegetables with Balsamic Vinegar
Elevate your dining experience with this Oven Roasted Vegetables with Balsamic Vinegar recipe, a vibrant and nutritious side dish that perfectly complements any meal. This recipe features a colorful medley of broccoli, carrots, and baby red potatoes, all roasted to perfection for a delightful combination of crispiness and tenderness. The tangy balsamic vinegar enhances the natural sweetness of the vegetables, making them a standout addition to your dinner table. Ideal for gatherings or a simple weeknight dinner, this dish is easy to prepare and sure to impress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 3 cups broccoli (washed, chopped)
- 3 cups carrots (washed, chopped)
- 3 cups baby red potatoes (washed, chopped)
- 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 the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together olive oil, balsamic vinegar, rosemary, thyme, garlic powder, onion powder, salt, and pepper.
- Wash and chop all vegetables into uniform pieces and add them to the mixing bowl.
- Toss the vegetables in the marinade until fully coated.
- Spread the marinated veggies on the prepared baking sheet in an even layer.
- Roast in the oven for 20-30 minutes or until caramelized and slightly crispy.
Nutrition
- Serving Size: 1 serving (150g)
- Calories: 135
- Sugar: 4g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg