Lemon Balsamic Rosemary Roasted Vegetables a.k.a. You Can Never Go Wrong With Veggies!

Lemon Balsamic Rosemary Roasted Vegetables a.k.a. You Can Never Go Wrong With Veggies!

LEMON BALSAMIC ROSEMARY ROASTED VEGGIES!

A CLASSIC!


As you guys know, I can’t go a week without prepping a massive batch of roasted veggies (I have a whole blog post all about how I roast my veggies if you want to check it out: My Go-To Guide For Roasting & Sautéing Veggies From Start To Plate To Devour a.k.a. Making Your Meals (& Life) Easier One Day At A Time!).

Roasted veggies are great to have on hand throughout the week because they make for great side dishes or toppings for bowls & mix-ins for salads & they make it easy to eat healthy & stay on track!

For this recipe, I combined Brussels sprouts, bell peppers, white onion & carrots for a crispy, crunchy batch filled with tons of bright veggies a.k.a. antioxidants, greens for chlorophyll, fibre & detoxifying & onion for digestion & heart health!

I kept the seasoning minimal, but still so flavourful – all it’s made with is balsamic vinegar, apple cider vinegar, fresh lemon juice, rosemary, garlic powder & sea salt & black pepper to taste! I really wanted the flavour of the rosemary to shine here, so I kept the rest of the seasonings a little less complex than usual!

If rosemary isn’t your jam, you can switch it up for basil or thyme for similar flavour or chives (for a lighter flavour). BTW, rosemary is actually an underestimated spice that has a few health benefits to rave about, such as: migraine relief, immune system & memory booster, improves mood & helps the body cope with stress & anxiety, freshens breath, improves circulation & regulates bowel movements & gastrointestinal health.

Now, without further ado, let’s get to the recipe!

HOW?

  • Preheat your oven to 400F & line 2 baking sheets with parchment paper. Set aside.
  • Add all your veggies to a large bowl & season with sauces / spices directly in the bowl. Toss gently with a wooden spatula.

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  • Once the veggies are coated in the marinade, place them on the baking sheets, making sure not to pile them too much.

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  • Bake at 400F for 30 minutes & then broil on high for 5-6 minutes to get the outsides extra crispy & browned. Watch closely to make sure your house doesn’t go on fire. KIDDING. But seriously, watch closely to make sure they don’t burn!

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  • ENJOY!
    • Store any leftovers in an airtight container & refrigerate.

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