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.
Keyword : roasted vegetables
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: 207kcal
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