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

 

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