Roasted vegetables are by far my favorite thing to make. You will probably see a lot of dishes similar this one over the course of this blog’s life. You all know I get bored easily, so I tend to shake up the flavors quite a bit and I often come back to this one. I like the freshness of the flavors and if I don’t have time to heat the leftovers up, I can easily eat these cold.
I like to have cooked vegetables rather than raw because cooking vegetables makes it a little easier for your body to absorb the nutrients and digest than uncooked. There are a number of interesting studies on the matter – most stating that boiling or steaming veggies is the best for veggies like carrots, cabbage, and asparagus in order to maintain most of the nutrients. But when it comes to more coniferous veggies like broccoli, leaving them raw can be fine. Everyone is different though, so I don’t want to encourage one way or the other for you. Like I said, leaving veggies raw makes it harder for us to absorb certain nutrients, but keeps all of them in tact, where as cooking them releases some vitamins more, but may break down others. If you are looking to get certain vitamins out of your veggies, I would definitely research what you need. Through all my research and trial and error, I know that cooking them works best for me so I will tend to always go that route. Let me know if you want me to send over any of my resources, I am happy to reference them!
1 lb Brussels sprouts, quartered
1 lb baby carrots (or whole carrots cut into ~4 pieces)
1 large onion roughly chopped
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar, and 1 extra for drizzling1 Tbsp fresh rosemary, finely chopped
1 Tbsp raw honey, optional
1 tsp garlic powder
1 tsp sea salt
1/2 tsp ground black pepper
Preheat oven to 425 degrees
1. Mix olive oil with honey and seasonings and let sit while you chop the veggies
2. Once all veggies are chopped, mix in a large bowl with seasoned oil. Add first 2 tablespoons of balsamic vinegar and stir well until all veggies are covered.
3. Spread veggies out on a baking sheet lined with parchment. If they do not all fit on one pan, use two. If there are too smooshed onto one pan then they will steam more than roast which wont allow for the nice crisp!
4. Put in oven for 20 minutes. Remove and stir around to allow for other edges of the veggies to get a crisp. Return to the oven and roast for another 15-20 minutes depending on how crisp you want it.
5. Remove and put into a large serving bowl or dish and stir in that last tablespoon of balsamic vinegar.
Plate and serve!