Balsamic Roasted Veggies
I love roasting root veggies and always make extra. Chop em, toss em in oil and spices, and throw em in the oven. Its easy as one-two- three.
Servings 8 servings
Calories 164kcal
Ingredients
- 3 carrots (peeled)
- 1 large sweet potato (peeled)
- 3 medium sized yukon gold potatoes
- 2 bell peppers (seeds removed)
- 1 red onion
- 1 lb. mushrooms
- 2 summer squash (zucchini and/or yellow squash)
- 1 head garlic (individual cloves removed and separated)
Dressing
- 1/4 cup olive oil
- 3 Tbsp. balsamic vinegar
- 1 tsp. dried basil
- 1/2 tsp. black pepper
- 2 tsp. salt
- 1 tsp. dried herbs de provence
Instructions
- Preheat oven to 450°F (232°C).
- Add all dressing ingredients to a container with a tightly fitting lid and shake to mix well. Let sit while cutting vegetables.
- Cut all vegetables into 1 inch pieces. Shake dressing and pour half of it over the carrot and potato. Toss to coat. Spread over a baking sheet and put in oven. Set timer for 15 minutes.
- While carrots and potatoes are baking, toss the more fragile vegetables in remaining dressing. Spread out in a separate baking pan.
- After carrots and potatoes have cooked for 15 minutes, remove from oven and stir. Put both pans back in oven and cook for an additional 20 - 25 minutes, removing the pans half way through to stir again. If mushrooms are releasing liquid, drain it from the pan before putting back into the oven.
- Once veggies are all cooked through, remove from oven, toss together, and serve.
Nutrition
Calories: 164kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 517mg | Potassium: 810mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7180IU | Vitamin C: 58mg | Calcium: 74mg | Iron: 4.3mg