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



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.



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