Name: Champagne Balsamic Roasted Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 2 sweet potatoes, Japanese purple yams; 2 carrots, chopped; 1 red onion, chopped in large chunks; 6 large brussel sprouts, cut in half; 1 large zucchini, chopped and diced; 1 eggplant, sliced; 2 beef tomatoes, diced; 3 bell peppers, chopped; ⅓ cup Olive the Best French Champagne Dark Balsamic Vinegar; ⅓ cup Olive the Best Ultra Premium Extra Virgin Olive Oil; 1 lime, juiced; ¾ tsp sea salt; ¾ tsp black pepper, freshly ground

CategoryAppetizers & Snacks, Gluten - Free, Lunch, Vegan, Vegetables/Side Dishes, Vegetarian

I love these Balsamic Roasted Vegetables and cook them often. They are a nutritious and easy way to prepare veggies for the week.

*Note: when time restricted I suggest skipping potatoes and yams as they can take 30-45 minutes. (all times for each vegetable are given in the recipe)

Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

2 sweet potatoes, Japanese purple yams require 30-45 minutes

2 carrots, chopped require 20-25 minutes

1 red onion, chopped in large chunksrequire 20-25 minutes

6 large brussel sprouts, cut in halfrequire 15-25 minutes

1 large zucchini, chopped and dicedrequire 15-20 minutes

1 eggplant, slicedrequire 15-20 minutes

2 beef tomatoes, dicedrequire 15-20 minutes

3 bell peppers, choppedrequire 15-20 minutes

French Champagne Balsamic Marinade

⅓ cup Olive the Best French Champagne Dark Balsamic Vinegar

⅓ cup Olive the Best Ultra Premium Extra Virgin Olive Oil

1 lime, juiced

¾ tsp sea salt alternatives: Truffle salt, VanIsle Sea Salt Flakes, Kanel Holy Grail Sea Salt or Cold Smoked Sea Salt

¾ tsp black pepper, freshly ground

Make sure all vegetables are uniformly chopped. Size of pieces will alter the amount of cooking time needed.

Mix the marinade ingredients together in a small bowl and set aside.

Preheat oven to 425 degrees Fahrenheit (400 for convection)

Line the veggies up on your baking sheet to give them room to roast placing them on separate baking sheets according to their cooking time.

VERY IMPORTANT: I would suggest roasting the sweet potatoes / yams on their own because they take longer. You can even wait to add some marinade to them once they start turning brown then put them back in the oven.

Sometimes I microwave them for 5 minutes to shorten roasting time.

Pour the marinade over the veggies and try not to leave a pool of marinade on the baking sheet.
Instead, try to rub all the marinade into the veggies.

Roast the veggies according to their appropriate times.
Remove from oven once each pan is done roasting.

Note: they may look a little black. Don't worry, they aren't burnt but have caramelized from the balsamic vinegar.

Suggested Ways of Serving:
- on top of salads
- side dish to a balsamic roast
- on top of pizza
- in a Buddha bowl with tofu or cauliflower rice

Ways of Storing:
- in the freezer up to 3 months
- in the refrigerator for 4-5 days

Ingredients