I don’t care if you are on Whole 30, Paleo, Weight Watchers, Clean Eating, Real Food, Beachbody, or whatever diet of your choice… If you are eating, you are probably allowed to have vegetables! You have probably had veggies for breakfast, lunch and dinner, and might be getting sick of the same old thing. So try these. These are freaking delicious. They will change your life…if your life is currently eating veggies around the clock!
This is the easiest recipe. I am almost embarrassed to post about it, but I figured that sometimes the easiest of things are also the ones that we never think to do.
I am working on the blog today from home and decided to roast some left-over raw vegetables that are sitting in my veggie-drawer waiting to die. If I don’t use them, they will get sad, and brown at the edges, and I will feel guilty and mad at myself for not planning better. So there you go. It always comes down to me. And guilt. This is how I thought to do this.
Thank you guilt.
Roasting veggies, brings out the natural sweetness in them, so if you have been avoiding sugar, these will taste especially sweet to you. Even the cabbage. My G-d. I won’t eat cabbage any other way again, maybe…It is that good. The balsamic glaze adds another layer of sweetness, and also a sauce that is allowed for most diets- it’s just vinegar. That is it. So here you are, and you can thank me later, for making vegetables enjoyable again.
How To: Roasted Vegetables & Balsamic Glaze
- Vegetables of Choice, cut into 1 inch pieces or 1 inch thickness.
- Oil of choice
- Salt/Pepper to taste
For the Glaze
- Balsamic Vineagar
Preheat your oven to 425*
Spray a rimmed baking sheet with non-stick, or line it with parchment paper.
Cut your veggies to uniform size of 1 inch chunks or thickness.
Lay them in an even layer on your pan.
Sprinkle with oil, and mix a bit with your hands to make sure they are all a little covered with oil.
Salt and pepper them to taste.
Roast for 30 minutes on a middle-rack. Using tongs or spatula, flip them around a little or turn them over if they are too brown.
Roast an additional 30 minutes.
Test to see if they are tender.If not, roast for another few minutes, but they shouldn't fall apart!
You are done! Now make the glaze, as the veggies cool.
Bring 1/2 cup balsamic vineagar to a simmer. Continue to simmer until it is reduced by half. Drizzle over the veggies. If you have any left over, it keeps in the fridge.
*I keep my vegetables separated by type in the pan. That way if some are done earlier than others (maybe carrots) then I remove them, and keep roasting the ones who need a little more time.
**Use a guide for times of roasting veggies like the one on this post (the bottom of this post).
Please attribute this recipe: Show it came from hardlyagoddess.com
My recipe is for a 425*oven. These times below are for a 450* oven…My house will fall down, if I roast anything at this temp, so I use a lower temp and roast longer. But if you are not afraid, and are in a hurry, use these times:
The balsamic glaze isn’t a must- actually I barely ever make it…but it adds a zing, and a real extra sweetness, and special added touch to otherwise plain veggies. Try it. It’s easy and it’s delicious.
Your welcome for this simple recipe. You can enjoy them hot from the oven, or cold on a salad. On a bowl of rice, or on their own with a little sprinkle of lemon or dare I say…butter. Go ahead. Live a little. These are veggies, at their best my friends. Enjoy.
Linked with Foodie Friday, Pin Junkie, Tasty Tuesday, Katherine’s Corner,
Full Plate Thursday, Gator Mommy, Funtastic Friday