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Roasted Vegetables with Honey Balsamic Vinaigrette
Nothing beats Roasted Vegetables with Honey Balsamic Vinaigrette freshly harvested from the garden. They are sweet, tender, and makes a wonderful side dish.
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Prep Time:
15
minutes
Cook Time:
30
minutes
Total Time:
45
minutes
Course:
Side Dish
Cuisine:
American, Western
Keyword:
roasted vegetables
Servings:
4
Calories:
207
kcal
Author:
Linda Ooi
INGREDIENTS
½
lb
fingerling potatoes
(225g)
4
baby carrots
(halved lengthwise)
1
beet
(cut into ¼ inch slices)
1
green pepper
(cut into chunks)
1
red onion
(peeled and cut into chunks)
½
tsp
dried thyme
Salt
and pepper to taste
2
tbsp
extra virgin olive oil
Honey Balsamic Vinaigrette
1
tbsp
balsamic vinegar
1
tbsp
honey
2
tbsp
extra virgin olive oil
¼
tsp
salt
INSTRUCTIONS
Preheat oven to 375°F (190°C).
Place vegetables in a large bowl. Sprinkle dried thyme, salt, pepper, and olive oil over vegetables. Mix well. Transfer to a baking dish.
Roast vegetables for 30 minutes. When done, remove from oven and transfer to a serving dish.
Mix all dressing ingredients together. Drizzle over roasted vegetables.
Serve immediately.
NUTRITION
Calories:
207
kcal
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