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Balsamic Roasted Vegetables

Makes 2 Servings

Macros: 71 cal, Fat 0g, Carbs 16g, Fibre 4g, Protein 3g


2 Carrot (medium, peeled and chopped)

1/2 Red Bell Pepper (chopped)

1 cup Broccoli (cut into florets)

1/2 cup Red Onion (chopped)

1 Tbsp Balsamic Vinegar

1 tsp Italian Seasoning

Sea Salt & Black Pepper (to taste)


Place the vegetables in a mixing bowl and drizzle with the balsamic vinegar and Italian seasoning. Season with sea salt and black pepper to taste. Let the vegetables marinate while preheating the oven.

Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.

Arrange the vegetables on the baking sheet in an even layer and roast for 25 to 30 minutes until tender, stirring halfway through.

Remove the vegetables from the oven and season with additional salt and pepper if needed. Transfer to a plate and enjoy!

Leftovers: Refrigerate in an airtight container for up to four days.

One serving is approximately one cup of roasted vegetables.

More Flavour: Add other dried herbs and spices like garlic powder, onion powder or paprika.

Vegetables: Ensure the vegetables are diced to approximately the same size for even cooking.

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