Balsamic Roasted Spring Vegetables
Spring has sprung and that means there’s new seasonal veggies available at the grocery store! Shelve the usual cauliflower and broccoli sides for a while and give your taste buds something to salivate about with these roasted spring veggies. Psst… this is a perfect side dish for your Easter dinner. ?
- 4 medium red potatoes, diced into 1 inch pieces
- 8-10 asparagus, chopped into 3 inch pieces
- 1-2 large carrots, chopped into 1 inch chunks
- 1 large zucchini, chopped into thick chunks
- 1/4 red onion, sliced into thick chunks
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil*
- 1 tsp thyme
- salt and pepper to taste
Preheat the oven to 400 degrees.
Place all chopped veggies in a large bowl and drizzle with balsamic vinegar and olive oil. Sprinkle with thyme, salt, and pepper. Toss to coat.
Pour veggies onto a large baking sheet. (To save on clean up time, I line my pan with foil). Roast for 30 minutes, tossing 1-2 times during cooking time. Veggies are ready when the potatoes are tender and crispy.
*I love spicy food so I like to use chili-infused olive oil. It gives a subtle heat without being overpowering. Garlic-infused olive oil also is a delicious alternative for these veggies.