Balsamic Roasted Vegetables
This Balsamic Roasted Vegetables Recipe is gluten-free, vegan, and so easy to make. This healthy side dish is made up of your favorite veggies coated in a tangy balsamic dressing.
Servings: 4 people
Calories: 148kcal
Ingredients
- 1 cup diced sweet potato
- 1 cup asparagus trimmed and cut into thirds*
- 1 cup chopped red bell pepper
- 1 cup chopped red onion
- 1 tablespoon olive oil
- 1 tablespoon dijon mustard
- 2 tablespoons balsamic vinegar
- ½ - 1 teaspoon salt plus more to taste
- 1 teaspoon garlic powder
- 1-2 teaspoon dried basil
- ½ teaspoon black pepper
- Feta, fresh herbs optional for topping
Instructions
- Place prepared vegetables into a large bowl. Set aside.
- In another small bowl, whisk together oil, mustard, vinegar, salt, garlic powder, basil, and pepper.
- Pour over vegetables.
- Let marinate for at least 30 minutes, if possible.
- Pre-heat oven to 425 degrees F and line a baking sheet with a silicone mat.
- Dump veggies onto prepared sheet then spread into an even single layer.
- Bake for 20-30 minutes, stirring every 10 minutes.
- You may need more or less time depending on the cut of your veggies.**
- Taste and re-season, if necessary, and enjoy!
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Notes
*Could replace with 1 cup green beans, trimmed **See photos/video for visual on veggie cuts.
Nutrition
Calories: 148kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Sodium: 664mg | Potassium: 547mg | Fiber: 5g | Sugar: 9g | Vitamin A: 10690IU | Vitamin C: 84.6mg | Calcium: 55mg | Iron: 2.3mg
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