Easy Balsamic Roasted Vegetables
This recipe started out as a cop-out for my Thanksgiving assignment — the vegetables.
I totally don’t mind making vegetable dishes. In fact, I really like it, but I was also determined to make a pie or two. (Or three) And that sounded much more exciting.
I despise green bean casserole, but wanted to incorporate green beans somehow. I also wanted to use Brussels sprouts. I didn’t want to make 2-3 separate vegetable side dishes, so I threw them together with a couple other vegetables with similar cooking times. Like mushrooms. And bell peppers.
Although my sole reason for adding the peppers was to add color. Honest. Steve and the kids don’t even like cooked bell peppers, but I figured they’d be too distracted by the mashed potatoes and gravy to care much.
I threw together a garlic-herb balsamic vinaigrette, tossed the vegetables in it, and threw them in the oven. About a half hour later I had a fantastic side dish — enough for a small crowd. This would be a great side for any meal around the holidays! You can even prep the vegetables and toss it in the vinaigrette several hours ahead of time. Like I did.
It’s paleo as is, but you could add some shredded Parmesan or some goat cheese crumbles after it comes out of the oven.
I would have, but I was distracted by the pie.
If you’re a roasted Brussels fanatic you might like these Roasted Brussels Sprouts with Balsamic and Thyme from Healthy Seasonal Recipes.
For the vegetables:
For the vinaigrette: