Balsamic Roasted Vegetables. I have been making this for years and it finally occurred to me that I have never shared it on the blog. This is probably due to the fact that I never measure anything out and just throw it together.
I could literally eat this all day. Even as a meal! If you wanted to make it a legit meal, you can serve it over quinoa, or even add some nuts on top for protein. This healthy side dish is vegan and gluten free.
The marinade I use in this would go perfect with just about any vegetable you choose. My two favorites are Brussels sprouts and sweet potatoes, so those are the two I eat all the time.
Want to make this easy recipe? Watch the video below. For more videos, you can subscribe to my You Tube Channel.
Looking for more side dish recipes?
- BBQ Cauliflower Bites
- Miso Roasted Broccoli
- Healthy Turmeric Cauliflower Rice
- Smokey Roasted Brussels Sprouts and Sweet Potatoes
Balsamic Roasted Vegetables
Balsamic Roasted Vegetables
Ingredients
- 3 cups Brussles sprouts, halved
- 3 cups sweet chopped sweet potatoes
- 1/2 cup balsamic vinegar
- 1 T avocado oil
- 1/2 tsp garlic powder
- Sea salt to taste
Instructions
Preheat oven to 375.
In a large bowl, add all the ingredients and mix well until the veggies are well coated.
Spread veggies onto a lined baking sheet.
Bake for 40-45 minutes, stopping halfway through to flip the veggies around.
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