Description
Delightful combination of oven roasted broccoli, carrots, and baby red potatoes drizzled with balsamic vinegar and 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 your oven to 425 degrees F (218 degrees C).
- Line a large baking sheet with parchment paper and set it aside.
- In a small mixing bowl, combine olive oil, balsamic vinegar, chopped rosemary, chopped thyme, garlic powder, onion powder, salt, and pepper. Whisk until well combined.
- Prepare your vegetables by washing and chopping broccoli, carrots, and baby red potatoes, then adding them to a large mixing bowl.
- Pour the olive oil balsamic mixture over the vegetables and toss until evenly coated.
- Spread the marinated vegetables on the parchment-lined baking sheet without overcrowding.
- Roast in the oven for 20 to 30 minutes until golden brown and slightly crispy.
- Remove from the oven, serve hot, and enjoy!
Notes
For additional flavor, consider experimenting with different herbs or spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: oven roasted vegetables, vegetable side dish, healthy recipe, vegan vegetables, balsamic vinegar