Roasted Vegetables

These oven roasted vegetables are tender and packed with flavor from olive oil, balsamic vinegar and seasonings. Use this method and adapt it to any veggies!

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings:

Ingredients

6 cups vegetables (carrots, red potatoes, broccoli, red, bell peppers, onion wedges, mushrooms, zucchini, green beans, etc.)
¼ cup olive oil
2 Tablespoons balsamic vinegar , or balsamic glaze or Worcestershire sauce
½ teaspoon paprika
½ teaspoon garlic salt
Salt and pepper, to taste

Instructions

Prep. Preheat the oven to 425°F and spray a large baking pan with nonstick spray.
Cut veggies. Cut 6 cups vegetables into similar size pieces. Keep root vegetables separate from softer vegetables.
Add seasoning to veggies. Mix together olive oil, balsamic, paprika, garlic salt, salt and pepper. Pour over veggies.
Roast root vegetables. Place root vegetables on pan and bake for about 15 minutes, or until they begin to soften.
Add in softer veggies. Then flip root vegetables over on pan, making sure they are all coated in liquid mixture.
Roast until tender. Bake another 20 minutes, or until the veggies are fork tender. Salt and pepper to taste.

Nutrition