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5
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Balsamic Herb Roasted Vegetables
Fall vegetables are tossed in a simple balsamic herb marinade with garlic and Italian seasoning and then roasted on a sheet pan until caramelized. These balsamic herb roasted vegetables make a simple side dish for any cozy winter meal.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Course:
Side Dish, vegetable
Cuisine:
dairy free, Gluten-free, Vegan
Servings:
4
servings
Calories:
260
kcal
Author:
Deborah Murphy
Ingredients
4 1/2
cups
peeled and cubed butternut squash
3
carrots
peeled and cut into 2" pieces (thick pieces halved)
15 - 20
Brussels sprouts
halved (tough stem and yellowed leaves removed)
1/2
large red onion
cut into large wedges
1
tablespoon
vegan butter
melted (I like Miyokos vegan butter)
3
tablespoons
olive oil
3
tablespoons
balsamic vinegar
1
teaspoon
Italian seasoning
1/2
teaspoon
granulated garlic
1/4
teaspoon
sea salt
1/4
teaspoon
ground black pepper
Instructions
Preheat the oven to 375 degrees Fahrenheit.
Peel and chop vegetables into similar size pieces. Add to a large mixing bowl.
In a small mixing bowl, melt the vegan butter and then whisk in the olive oil, vinegar, Italian seasoning, garlic, salt, and black pepper.
Pour marinade over chopped vegetables. Toss with a wooden spoon to coat the vegetables evenly.
Transfer to a sheet pan and roast for 30-40 minutes or until vegetables are browned and fork tender.
Once it has cooled enough, taste and add more sea salt and black pepper if needed.
Notes
If using other vegetables, the marinade will season about 2 1/2 lbs of chopped vegetables.
Nutrition
Serving:
1
/4 recipe
|
Calories:
260
kcal
|
Carbohydrates:
34
g
|
Protein:
5
g
|
Fat:
13.5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
10.5
g
|
Sodium:
230
mg
|
Fiber:
8
g
|
Sugar:
10
g