Balsamic Glazed Roasted Vegetables
Serves 6 – 8
What You’ll Need:
A Baking Sheet lined with Parchment
A Large Mixing Bowl
A Whisk
Measuring Cups & Spoons
Salad Spoons
A Sharp Kitchen Knife
A Serving Bowl
Ingredients:
1 LB of Carrots, Sliced into Large Chunks
1 LB Brussels Sprouts, Sliced in Half
10 Ounces Pearl Onions, Frozen and Thawed
1/2 Cup Black Cherry Balsamic or Fig Balsamic
3 Tbsp Avocado Oil
1 Tbsp Garlic, Minced
1 Tsp Dried Thyme
1/2 Tsp Sea Salt
Fresh Ground Pepper
How To Put It Together:
1) Preheat oven to 400 degrees Fahrenheit.
2) In a large mixing bowl, whisk together the balsamic, avocado oil, minced garlic, sea salt and thyme. Add the vegetables; toss until well coated. Add fresh ground pepper to personal taste and toss once more. Spread the vegetables out on the parchment lined baking sheet giving them each a little room to ensure even roasting. Place the vegetable in the center of the preheated oven for 20 minutes. Remove the vegetables from the oven; transfer to a serving dish.
3) Serve and enjoy!
Nina’s Tasty Tip:
Try different veggie combinations every time you make this dish. Replacing the Brussels sprouts with sweet potatoes is a fun idea or broccoli, grape tomatoes a pearl onions are also a delicious combination.
Nutrition:
• 118 Calories
• 3 grams of Protein
• 16 grams of Total Carbohydrates
• 7 gram of Sugar
• 4 grams of Fiber
• 5 grams of Total Fat
• 1 grams of Saturated Fat
• 0 grams of Trans Fat
• 0 mg of Cholesterol
• 203 mg of Sodium
• 199% RDA Vitamin A
• 142% RDA Vitamin K
• 91% RDA Vitamin C
• 18% RDA Manganese
• 14% RDA Potassium
• 13% RDA Folate
• 13% RDA Vitamin B6
• Glycemic load: 5