Balsamic & Herb Roasted Vegetables

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READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use this recipe as an inspiration as all the liquid ingredient measures shown are approximate (I don't measure - I add by simply pouring it on)! Almost any firm vegetables work well.
  • If using mushrooms, sweet potatoes,peppers or zucchini or asparagus, etc., add these only in the last 15-20 minutes of roasting or they will disintegrate and get mushy.
  • Preheat oven to 400°F.
  • Combine all ingredients in a large bowl and toss well to coat.
  • Pour into an ungreased wide and low lipped baking dish (I like the Corning or Le Creuset dishes for this) and spread out evenly. For crispier veggies, spread into a single layer if possible.
  • Roast for 45-55 minutes, depending on the thickness of your vegetables. Stir veggies halfway through the roasting time.
  • Serve with meat main course.
  • This recipe does not work well on a bbq.
  • This recipe can be done on a half convection half regular method. Start off the first cooking time in the convection then switch the oven to the regular setting. This will yield crispier exteriors to the veggies.
  • The garlic and onions will caramelize and sweeten.
  • If you like saltier veggies, add 1/2 tsp kosher or rock salt.
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