Oven Roasted Vegetables with Balsamic Vinegar
Elevate your meals with Oven Roasted Vegetables with Balsamic Vinegar, a delightful side dish that’s both simple to prepare and bursting with flavor. This recipe features a vibrant medley of fresh vegetables, roasted to perfection until caramelized and crispy. The tangy balsamic vinegar adds a delicious zing, complementing the natural sweetness of broccoli, carrots, and baby red potatoes. Perfect for family dinners or special occasions, this versatile dish pairs wonderfully with grilled chicken or hearty grains. Enjoy the health benefits without compromising on taste—your guests will be impressed!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves about 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, halved)
- 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 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.
- In another bowl, combine broccoli florets, carrot pieces, and potato halves. Pour marinade over the vegetables and toss until coated.
- Spread the vegetables evenly on the prepared baking sheet.
- Roast for 20-30 minutes or until caramelized and crispy. Serve hot.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 3g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg