Fall Roasted Balsamic Veggies
Last Updated on March 12, 2023 by Jacqueline Rafidi
Ingredients:
Veggies:
15 brussel sprouts cut in half, larger ones cut in quarters
½ red onion cut into half moon shape
1 bell pepper, diced into larger pieces
1 zucchini, diced into larger pieces
2-3 carrots, cut at diagonal
Dressing:
½ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon sherry vinegar (apple cider vinegar will work as well)
2 teaspoons Dijon mustard
2-3 cloves garlic
½ teaspoon ground poultry seasoning
Salt and pepper to taste
Directions:
Preheat oven to 450 F
Combine all dressing ingredients in a small bowl, mix well to form a smooth dressing. Set aside
In a large bowl, add all veggies. Add in the dressing, mix well to coat all the veggies.
Place on a 9×13 baking tray lined with parchment paper being sure to have one even layer and no veggies overlapping the other (this will cause the veggies to steam and prevent them from browning and getting crispy).
Bake the veggies for 35-40 minutes or until crisp and browned on the top. Remove from oven, let cool for 5-10 minutes (if you can stand it!) and enjoy!
Fall Roasted Balsamic Veggies
Ingredients
Veggies:
- 15 brussel sprouts cut in half larger ones cut in quarters
- ½ red onion cut into half moon shape
- 1 bell pepper diced into larger pieces
- 1 zucchini diced into larger pieces
- 2-3 carrots cut at diagonal
Dressing:
- ½ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon sherry vinegar apple cider vinegar will work as well
- 2 teaspoons Dijon mustard
- 2-3 cloves garlic
- ½ teaspoon ground poultry seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 450 F
- Combine all dressing ingredients in a small bowl, mix well to form a smooth dressing. Set aside
- In a large bowl, add all veggies. Add in the dressing, mix well to coat all the veggies.
- Place on a 9×13 baking tray lined with parchment paper being sure to have one even layer and no veggies overlapping the other (this will cause the veggies to steam and prevent them from browning and getting crispy).
- Bake the veggies for 35-40 minutes or until crisp and browned on the top. Remove from oven, let cool for 5-10 minutes (if you can stand it!) and enjoy!
