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Nothing beats Roasted Vegetables with Honey Balsamic Vinaigrette freshly harvested from the garden. They are sweet, tender, and makes a wonderful side dish. | RotiNRice.com #roastedvegetables #honey #balsamicvinegar #saladdressing

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.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: American, Western
Keyword: roasted vegetables
Servings: 4
Calories: 207kcal
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

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: 207kcal
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