Description
A delightful mix of roasted broccoli, carrots, and baby red potatoes, enhanced with balsamic vinegar and fresh herbs.
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 oven to 425°F (218°C).
- Line a large baking sheet with parchment paper.
- In a small mixing bowl, combine olive oil, balsamic vinegar, rosemary, thyme, garlic powder, onion powder, salt, and pepper. Whisk together and set aside.
- In a large mixing bowl, add chopped broccoli, carrots, and halved baby red potatoes.
- Pour the olive oil mixture over the vegetables and toss to coat.
- Spread the marinated vegetables on the prepared baking sheet in a single layer.
- Roast in the oven for 20 to 30 minutes until caramelized and slightly crispy.
- Remove from the oven, serve, and enjoy!
Notes
Toss the vegetables with half of the olive oil mixture, then add the remaining half halfway through cooking for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted vegetables, balsamic vinegar, healthy side dish