|This easy recipe for roasted veggies with balsamic vinegar is an easy, healthy, and tasty side dish. Also suitable for those on a gluten free, low carb, vegan, or paleo diet.
6 cups of assorted vegetables (cut into about 1-inch pieces (I’ve used combinations of some of all of the following: onion, cauliflower, carrots, celery, sweet potato, butternut squash, white or baby bella mushrooms, and tomatoes)
1 Tablespoon olive oil
3 Tablespoons balsamic vinegar
1 teaspoon dried Italian seasoning (or a mix of oregano, basil, parsley, and/or rosemary)
salt and pepper (to taste)
Preheat your oven to 425°F and coat a sheet pan with olive oil or line with parchment paper.
Toss the vegetables in the olive oil, vinegar, Italian seasoning, salt, and pepper.
Spread on a single layer on a sheet pan, and roast for 20-30 minutes, tossing and flipping them over about halfway through, or until veggies are tender.