I always see really fancy recipes for veggie side dishes that I want to try. But what about the simple recipes? Sometimes, they’re the best. Especially if you want to whip up something that requires little effort. One morning, I had a sudden urge for balsamic roasted veggies, so I dug out whatever vegetables I had in the fridge.
Yes, I like to eat vegetables with my breakfast. It’s pretty much the only way I can ensure I eat enough vegetables in the day. Read tips on how to include more vegetables with your breakfast here. The awesome thing about this side dish is that it contains vegetables of different colours. This means that it has a wider variety of nutrients.
You can use any veggies you have on hand, but keep in mind required cooking times for each item. It’s a good thing I don’t mind slightly crunchy potatoes, because not all my veggies cooked evenly. I won’t include the potatoes in the recipe. If you decide to change any of the items in the recipe, try to substitute them evenly.
Balsamic Roasted Veggies (vegan, paleo)
1 cup broccoli florets
2 small or 1 large red pepper, chopped
1 zucchini, sliced
4-5 baby carrots, chopped
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp black pepper
salt to taste
Preheat the oven to 400F.
Wash and chop all the veggies. Combine all ingredients in a casserole dish. Cook for about an hour, removing from the oven every 15 minutes to toss. Serve hot, or store in an airtight container.