Balsamic Roasted Veggie Pan
Standard
Gluten free
Dairy free
Nut free
Vegetarian
Vegan
Prep:
5 mins
Cook:
40 mins
Total:
45 mins
Level:
Serves:
3
Serves:
3
Ingredients
Directions
Group 1
Group 2
Group 3
WHAT YOU'LL NEED
1 tablespoon extra-virgin olive oil1 tablespoon balsamic vinegar
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup radishes, quartered
1 cup Brussels sprouts, quartered
4 carrots, halved and cut into chunks
1/2 cup roughly chopped bell pepper
1 small red onion, cut into chunks
WHAT YOU'LL NEED
1 tablespoon extra-virgin olive oil1 tablespoon balsamic vinegar
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup radishes, quartered
1 cup Brussels sprouts, quartered
4 carrots, halved and cut into chunks
1/2 cup roughly chopped bell pepper
1 small red onion, cut into chunks
WHAT YOU'LL NEED
1 tablespoon extra-virgin olive oil1 tablespoon balsamic vinegar
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup radishes, quartered
1 cup Brussels sprouts, quartered
4 carrots, halved and cut into chunks
1/2 cup roughly chopped bell pepper
1 small red onion, cut into chunks
HOW TO MAKE IT
1
Preheat the oven to 375°F (190°C).
2 Line a baking sheet with aluminum foil or parchment paper.
In a medium bowl, whisk together the oil, balsamic vinegar, garlic powder,
thyme, rosemary, salt, and pepper. Set aside.
3 Place the radishes, Brussels sprouts, carrots, and radishes on the sheet pan. Pour the balsamic-herb mixture over the top, and toss to coat all of the vegetables. Spread in an even layer and roast for 15 to 20 minutes.
4 Remove from the oven, flip vegetables, and add the bell pepper and red onions. Return to the oven and roast for 15 to 20 minutes. Serve alongside chicken or fish, over quinoa or brown rice, or as a side dish.
2 Line a baking sheet with aluminum foil or parchment paper.
In a medium bowl, whisk together the oil, balsamic vinegar, garlic powder,
thyme, rosemary, salt, and pepper. Set aside.
3 Place the radishes, Brussels sprouts, carrots, and radishes on the sheet pan. Pour the balsamic-herb mixture over the top, and toss to coat all of the vegetables. Spread in an even layer and roast for 15 to 20 minutes.
4 Remove from the oven, flip vegetables, and add the bell pepper and red onions. Return to the oven and roast for 15 to 20 minutes. Serve alongside chicken or fish, over quinoa or brown rice, or as a side dish.
MAKES A PERFECT MATCH WITH
Heat Resistant Silicone Oven Mitts
Regular price
$8.99
Regular price
Sale price
$8.99
Unit price
per
