Roasted Balsamic Veggies

If you know Mark, you know his love for roasted vegetables so this Thanksgiving side dish was an easy sell to him! And you add a little EVOO balsamic oil to the mix … perfection!

Ingredients

  • 2-3 Red Potatoes, peeled and cut into 1.5in cubes

  • 2 Large Carrots, chopped

  • 8-10 Brussel sprouts, halved or quartered

  • 1/3 Red or White Onion, chopped

  • 2 Tbsp. Vegetable Oil

  • 2 Tbsp. EVOO Balsamic Oil

  • 1 Tsp. Salt

  • 1 Tsp. Pepper

  • 1 Tsp. Garlic Powder

Directions

  • Pre-heat oven to 400F degrees. Combine all chopped veggies in a large bowl and season with salt, pepper, garlic powder and oil. Toss well then lay out in a single layer on a baking sheet.

  • Bake for 25-30 minutes or until all veggies are fully cooked. Remove from the oven, add back to the bowl and drizzle with the balsamic oil. Carefully toss again then return to the baking sheet.

  • Bake about 4-5 minutes, remove and serve.

Side Dishes, Holidays, Healthy-ishJessica DeRaaf