Balsamic Roasted Spring Vegetables

Eat in season with these balsamic roasted spring vegetables. Cauliflower, asparagus, red onion, radishes, and broccoli are tossed with balsamic vinegar and roasted to perfection for the perfect side dish in just 20 minutes. Vegan, Paleo, gluten free, and dairy free too!

BALSAMIC ROASTED SPRING VEGETABLES

These easy roasted roasted broccoli and cauliflower with balsamic are simple to cook and clean up. They are the perfect side dish to any meal, can be thrown in a salad, or served as a vegetable side dish at Easter dinner.

Make a batch at the beginning of the week and eat them for lunch, along with some quality protein.

WHY YOU SHOULD BE EATING SEASONALLY

Not only does seasonal produce taste better, but it is better for your health, wallet, and the environment.

1. Foods that are grown in their season have more nutrients. Look at joining a CSA (community-supported agriculture).
2. Locally and seasonally grown foods taste better than mass produced produce.
3. Fruits and veggies are cheaper when bought in season and locally. Buy from your local farmers market and you’ll notice savings. Save money and buy in season.
4. Seasonal, local produce is better for the environment. Think about all the fuel emissions your saving by buying from a local farmer instead of buying out of season produce from Mexico. If you don’t have a farmers market, see if there is local produce available at your grocery store.

WHAT INGREDIENTS DO I NEED TO ROAST VEGETABLES?

• Vegetables- Asparagus, broccoli, onion, radishes, cauliflower
• Olive oil– You can also use avocado oil, or coconut oil
• Seasonings- Thyme, garlic powder, basil, salt
• Balsamic Vinegar (optional)

OTHER SPRING VEGETABLES TO ROAST

If you are using any of the vegetables below, you may have to adjust cooking time by 5-10 minutes. Make sure to use the same amount of vegetables for the one your choose to substitute.

• beets
• artichokes
• leeks
• yellow onions
• fennel
• garlic
• mushrooms
• bok choy
• snap peas
• celery
• carrots
• parsnips
• gold or red potatoes
• turnips

TIPS FOR ROASTING SPRING VEGETABLES

• Evenly cut vegetables. Make sure vegetables are around the same size to ensure even roasting and cooking time.
• Don’t skimp on the oil. Once you’ve cut the vegetables into smaller pieces, toss them with extra-virgin olive oil, or avocado oil, coconut oil, or duck fat. Oil helps the vegetables cook evenly and prevents them from drying out.
• Don’t overcrowd the pan. Spread the vegetables out so there is plenty of space around the veggies. If vegetables are two close together they will steam instead of roast. I used a full size rimmed baking sheet. If your baking sheet gets to crowded, use two baking sheets.
• Cook at a high temperature. Roast at 400 – 450 degrees Fahrenheit to make sure vegetables are cooked thoroughly and crisp.
• Stir the vegetables half way through. To ensure vegetables evenly cook, take the baking sheet out of the oven at around 15 minutes and toss the vegetables with a spatula.

HOW DO I KNOW WHEN VEGETABLES ARE ROASTED?

Roasted vegetables will have a golden brown color and charred bits on the edges. Pierce them with a fork to make sure they are tender enough.

Softer vegetables (like broccoli) will cook quicker, whereas harder vegetables (like carrots) will cook slower.

WHAT SHOULD I SERVE WITH BALSAMIC ROASTED SPRING VEGETABLES

Balsamic roasted spring vegetables are perfect to serve with any protein source (chicken, beef, pork, or turkey).

You can also make a huge salad. Mix the veggies in with the salad, sprinkle with nuts and seeds, and drizzle with a balsamic salad dressing.

OTHER VEGGIE RECIPES YOU’LL LOVE:

• Maple Roasted Brussels Sprouts with Bacon (Paleo)
• Easy Sliced Roasted Beets (Paleo, Whole30, Vegan)
• Easy Roasted Broccoli with Lemon and Garlic
• Crispy Balsamic Roasted Brussels Sprouts

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