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Balsamic Honey Roasted Veggies (Gluten Free Dairy Free)
Roasted veggies are one of our absolute favorite, little-effort-required side dishes to make with dinner. The only real prep time involved is the time required to rinse and peel/chop the veggies. This is something you could definitely do in batches over the weekend or whenever you find yourself with an extra pocket of time. This version of roasted veggies features balsamic vinegar, honey and olive oil. It’s a savory, crunchy, sweet taste and you can use a variety of different vegetables.
We typically use 2 or 3 of the following veggies with this recipe: beets, sweet potatoes, onions (red or yellow), and brussels sprouts.
This side dish tastes delicious year round, though we tend to make it during the fall and winter months. The fresh vegetables give a glimmer of hope that warm summer garden harvests aren’t *too* very far off.
To make Balsamic Honey Roasted Veggies as pictured above, you will need:
1 lb brussels sprouts (chop bottoms off, cut in half lengthwise, remove outer leaves)
2-3 medium sweet potatoes (peeled and cubed)
1 yellow onion (peeled and quartered)
2 TBSP Extra Virgin Olive Oil, divided
2 TBSP Balsamic Vinegar
2 TSP honey
1/2 TSP Kosher Salt
1/2 TSP ground pepper
How to make:
- Preheat oven to 425 F.
- Place veggies in a gallon freezer bag. Add 1 TSBP Olive Oil, salt and pepper to bag. Seal the bag and shake to coat the veggies.
- Dump veggies onto a sheet pan in a single layer.
- Cook for 20 minutes at 425 F.
- While veggies are roasting, combine remaining Olive Oil with the Balsamic Vinegar and Honey in a small bowl.
- After 20 minutes, remove from oven and transfer veggies to a mixing bowl or serving dish.
- Pour Balsamic mixture over the veggies and toss lightly.
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