Roasted Vegetables

Looking for the best way to oven roast vegetables? Or are you wanting the perfect roasted vegetables with balsamic vinegar?

Steps for Easy Roasted Vegetables

1. Preheat oven to 475 degrees F. 
2. In a large bowl, combine the Whole Carrots,Zucchini,Cauliflower,Whole Mushrooms,Purple Onions,Red Potatoes.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Roasted Veggies

Roasted Vegetables

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Looking for the best way to oven roast vegetables? Or are you wanting the perfect roasted vegetables with balsamic vinegar?

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

• 1 T chopped fresh Thyme
• 2 T Chopped fresh Rosemary
• 1/4 cup olive oil
• 2 T balsamic vinegar
• salt and pepper
• Whole Carrots
• Zucchini, quartered
• Cauliflower, sliced into pieces
• Whole Mushrooms, halved
• Purple Onions, quartered
• Red Potatoes, diced

Instructions

1. Preheat oven to 475 degrees F. 
2. In a large bowl, combine the Whole Carrots,Zucchini,Cauliflower,Whole Mushrooms,Purple Onions,Red Potatoes.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

ingredients

1 T chopped fresh Thyme

2 T Chopped fresh Rosemary

1/4 cup olive oil

2 T balsamic vinegar

salt and pepper

Whole Carrots

Zucchini, quartered

Cauliflower, sliced into pieces

Whole Mushrooms, halved

Purple Onions, quartered

Red Potatoes, diced

instructions

Preheat oven to 475 degrees F. 

In a large bowl, combine the Whole Carrots,Zucchini,Cauliflower,Whole Mushrooms,Purple Onions,Red Potatoes.

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.