Balsamic Roasted Vegetables
Carrot (medium, peeled and
Red Bell Pepper (chopped)
Broccoli (cut into florets)
Red Onion (chopped)
Sea Salt & Black Pepper (to taste)
Refrigerate in an airtight container for up to four days.
One serving is approximately one cup of roasted vegetables.
Add other dried herbs and spices like garlic powder, onion powder or
Ensure the vegetables are diced to approximately the same size for even
Place the vegetables in a mixing bowl and drizzle with the balsamic vinegar
and Italian seasoning. Season with sea salt and black pepper to taste. Let the
vegetables marinate while preheating the oven.
Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment
Arrange the vegetables on the baking sheet in an even layer and roast for 25 to
30 minutes until tender, stirring halfway through.
Remove the vegetables from the oven and season with additional salt and
pepper if needed. Transfer to a plate and enjoy!