Honey-Balsamic and Rosemary Roasted Vegetables

The balsamic-honey marinade gives these healthy roasted veggies a nice twist. You can vary the vegetable mix depending on what you have available, and make this vegan-friendly!

Click to get more Easy, Healthy Recipes

Ingredients

Vegetables

1. 1 red onion, chopped
2. 1 red sweet pepper, chopped
3. 1 yellow sweet pepper, chopped
4. 1 tomato, cut into large chunks
5. 2 large portabella mushrooms, sliced
6. 1 green zucchini, sliced
7. 1 cup / 120 g asparagus or green beans (optional)



Marinade

8. 3 Tbsp. / 45 ml white wine vinegar
9. ¼ cup / 60 ml balsamic vinegar
10. Leaves from 1 sprig fresh rosemary or:
    • approximately 1 Tbsp. / 3⅓ g dry
11. 1 Tbsp. / 15 ml honey or coconut nectar
12. 1 tsp. / 1 g thyme leaves (fresh or dried)
13. 3 cloves minced garlic
14. ⅓ cup / 80 ml extra-virgin olive oil

Directions

1. Preheat oven to 450°F/230° C.
2. Mix all the ingredients for the marinade in a bowl or a 1-gallon/4-liter freezer bag.
3. Add the vegetables, mix well, and let marinade in the refrigerator for about 2 hours.
4. Line a roasting pan with foil or baking parchment. Spread the vegetables in the roasting pan, leaving space between them.
5. Pour the remainder of the marinade on top of the vegetables.
6. Roast in the oven until vegetables are tender, approximately 20-30 minutes.

Serving size: 1 cup / 130 g

Exchanges per Serving: 1 Carb, 0 Protein, 1 Fat

Wasn't that delicious? Do you want more?