Balsamic Honey Roasted Vegetables

• Vegetarian
• Gluten free

• Produce

  • 1 Herbs, fresh
  • 8 cups Veggies

• Condiments

  • 3 tbsp Balsamic vinegar
  • 3 tbsp Honey

• Pasta & Grains

  • 1 Quinoa, cooked

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Oil

Found on nourishedtheblog.com

Description

Ingredients

• 8-10 cups veggies (asparagus, mushrooms, bell peppers, onion, sweet potato - or any combination you have on hand), all washed, trimmed and chopped into roughly even-sized pieces
• 1-2 tablespoons oil
• Salt, Pepper
• 3 tablespoons balsamic vinegar
• 3 tablespoons honey
• Fresh herbs for serving (chives, basil, parsley, etc)
• Cooked quinoa for serving

Directions

• Preheat the oven to 425F and line a baking sheet with parchment paper or a baking mat.
• Transfer the prepared veggies to the baking sheet. Drizzle with 1-2 tablespoons of oil - enough just to lightly coat each veggie piece when gently tossed. Season with salt and pepper.
• Roast in the oven for about 20 minutes before giving the pan a shake to toss and turn the veggies. Continue to roasted for another 10-15 minutes.
• When the veggies are just golden brown and just tender remove from the oven. Drizzle with the balsamic vinegar and honey. Return to the oven for 5-10 minutes more or until the balsamic and honey have caramelized.