Description
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!
Ingredients
Scale
- 1/2 head cauliflower, chopped into florets
- 1 bunch of asparagus, chopped into 3 parts
- 1/2 medium red onion, diced into large chunks
- 1 bunch of radishes, trimmed and chopped in half
- 1 head of broccoli, cut into florets.
- 2 tablespoons olive oil
- 1 tablespoons thyme
- 1 tablespoon garlic powder
- 1 tablespoon basil
- 2 teaspoons salt
- 3 tablespoons balsamic vinegar, optional
- parsley, to garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit. In a small bowl, combine the olive oil, balsamic vinegar, thyme, garlic powder, basil, and salt. Set aside.
- Line a large rimmed baking sheet with parchment paper. Spread vegetables evenly over baking sheet making sure they are in one layer, and not overlapping. Pour the balsamic marinade over the vegetables and toss until they are evenly coated.
- Transfer to oven and bake for 25-30 minutes, or until the vegetables are tender and browned to your liking. Stir vegetables halfway through cooking to ensure even cooking. Serve warm and garnish with parsley.
Notes
- Store vegetables in an airtight glass container for 3-5 days in the refrigerator.
- To reheat, warm them in the microwave, toast them in a toaster oven, or broil in the oven.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 82
- Sugar: 3.8 g
- Sodium: 806.7 mg
- Fat: 5 g
- Carbohydrates: 8.4 g
- Protein: 2.6 g
- Cholesterol: 0 mg
