Easy Roasted Vegetables
A medley of brussels sprouts, yellow squash, carrots, and fingerling potatoes tossed in a balsamic vinaigrette and roasted to crispy perfection!
Servings: 6
Ingredients
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried crushed rosemary
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoons dried basil
- Salt and freshly ground black pepper
- 1 pound brussel sprouts, halved
- 1 pound yellow squash, cut into 2-inch thick slices
- 4 carrots, cut into 1.5-inch chunks
- 4 cups fingerling potatoes, halved longwise
Instructions
- Preheat oven to 400˚F.
- In a mixing bowl combine olive oil, balsamic vinegar, garlic, oregano, rosemary, thyme, basil, salt, and pepper; whisk until incorporated and set aside.
- Prepare the veggies and spread them out on a large, 11x17 baking sheet in one single layer. Or use 2 smaller baking sheets.
- Pour the prepared dressing over the vegetables and toss until thoroughly combined and evenly coated. Add more oil if needed.
- Place on middle rack in the oven and bake for 35 to 40 minutes, stirring the vegetables halfway through cooking.
- Remove from oven and taste for salt and pepper; adjust accordingly.
- Serve.
Nutrition
Calories: 232kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 58mg | Potassium: 1077mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7549IU | Vitamin C: 100mg | Calcium: 102mg | Iron: 3mg
