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  • Balsamic Glazed Roasted Vegetables

    Balsamic Glazed Roasted Vegetables

    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

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