Servings: 6 Servings
Orange Maple Balsamic Roasted Vegetables
This easy side dish pairs magically with all sorts of main dishes, including roast turkey, prime rib, grilled or roasted chicken, pork tenderloin, crispy salmon, etc. Orange zest, balsamic vinegar, and maple syrup add beautiful flavor nuance to turn even the biggest vegetable naysayer into vegetable lovers.
Ingredients
- 4 large carrots chopped
- 1 large red onion cut into slices
- 1 red bell pepper chopped
- 1 large crown broccoli chopped into florets
- 2 medium-sized zucchini squash chopped
- 1 medium-sized yellow squash chopped
- 3 Tbsp avocado oil
- 2 tsp orange zest
- 2 Tbsp balsamic vinegar
- 1 Tbsp pure maple syrup
- 1 tsp garlic powder
- 1.5 tsp sea salt to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Chop all of the vegetables into similar sizes, and transfer them to a large mixing bowl.
- In a small bowl or measuring cup, whisk together the avocado oil, orange zest, balsamic vinegar, pure maple syrup, garlic powder, and sea salt. Pour the orange balsamic mixture over the vegetables and toss until everything is well coated.
- Spread the veggies between two large baking sheets in a single layer. Roast veggies for 20 minutes, stir the vegetables (I use a metal spatula to get underneath them), then roast for another 10 minutes or until the vegetables are golden brown.
- Remove veggies from the oven and immediately use a metal spatula to remove them from the baking sheets. Serve roasted veggies with your main entree and enjoy!
- Store leftover roasted vegetables in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1Serving (of 6), Calories: 152kcal, Carbohydrates: 20g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 649mg, Fiber: 5g, Sugar: 10g