Easy Peasy Balsamic Roasted Vegetables

First published 30th Aug, 2021

At TasteBox we love our veggies and we have a couple of blog posts on how to “hide” veggies from picky eaters and how to juj them up to make them more tasty, exciting even! Check out our Tricks And Tips To Making Veggies Taste Amazing as well as Two Simple Gravy Recipes to Upgrade Any Meat & Veg Dish to get you started. 

Roasting veg in the oven is very easy, but you may be tired of the old seasoning and olive oil we normally use for it. Why not try this Balsamic mix to toss your veggies in?

You will need:

  • 85 ml balsamic vinegar
  • 65 ml melted butter (weigh 65 grams and melt in the microwave)
  • 8 sprigs of fresh thyme (if you can’t find fresh thyme, use 2 teaspoons of dried thyme)
  • 1 teaspoon crushed garlic
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • Assorted vegetables - use one starchy veg like sweet potato or butternut and three other, trying to get a nice mix of colour. An example of a nice mix is butternut, red pepper, mushrooms, baby marrow.
  • Foil

Instructions:

  • Heat the oven to 200 degrees C.
  • Chop your vegetables into suitable chunks. The starchy veggies take longer to cook so those chunks should be quite small and things like baby marrow and mushroom are quick cooking so those chunks can be bigger. Red onion (or any onion actually) is nice in a veg bake and can be cut into wedges - don’t chop it small. Peppers, green and red, are nice in fairly wide strips. Take the white pithy stuff and the seeds out though.
  • Mix the melted butter, the balsamic vinegar, thyme, crushed garlic, salt and pepper in a large bowl and then toss the veggies in the mixture.
  • Pour the contents of the bowl into a roasting pan or oven dish, cover with foil, and roast in the oven for 30 minutes.
  • Take the foil off and roast for a further 15 minutes.

Test the starchy veg. If it is soft then your roasted veggies are done.

Enjoy with meat, fish or chicken or even on it’s own!

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© 2021