So long, brussels sprouts and butternut squash— it was a fun
cold time while it lasted. I’m sad to see you go, but secretly excited for all those fresh, crisp spring veggies that have been looking extra fabulous at the grocery store lately. Tender asparagus, crunchy carrots, sweet peas, yes please!
Let’s be serious, is there really better way to cook vegetables than to roast them? Roasting veggies brings out this beautiful caramelized flavor that’s hard to achieve if you cook them any other way. And basically any vegetable taste incredible roasted. To brighten up these flavors even more, I decided to roast my veggies in a blend of olive oil and balsamic vinegar, with some savory spices added in of course.
The result: a powerful punch of flavor that simply enhances that caramelization of these beautiful vegetables. Each bite is a tender and seasoned, with a burst of tangy balsamic that adds such a brightness to the dish. I made these roasted veggies with coconut crusted tilapia and they offset the fish perfectly. These veggies would make a perfect side dish at your Easter table, or for dinner any day of the week!
What are you planning for your Easter dinner? Check in later this week for a Lightened Up Easter Round-Up with dishes from some of my favorite blogs! Have a beautiful day 🙂
Balsamic Roasted Spring Vegetables
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 slices
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, then toss with your hands to coat. Pour veggies onto a large baking sheet, then bake for 30 minutes, tossing 1-2 times during cook time. Veggies are ready when potatoes are tender and crispy.