Description
Roasted vegetables with balsamic glaze for a rich flavor.
Ingredients
Scale
- 2 cups of mixed vegetables (bell peppers, zucchini, carrots)
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the vegetables into bite-sized pieces.
- In a bowl, mix balsamic vinegar, olive oil, garlic powder, salt, and pepper.
- Add the vegetables to the bowl and toss to coat.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through.
- Remove from the oven and serve hot.
Notes
- Use seasonal vegetables for best results.
- Adjust cooking time based on vegetable type.
- Can be served as a side dish or over grains.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Balsamic Roasted Vegetables