Balsamic Glazed Roasted Vegetables
These Roasted Vegetables have so much flavor and crunch roasted in my favorite 9x13" Flexipan® Mold. No More scrubbing and easy Storage!
Equipment
Ingredients
ROASTED VEGETABLES
- 6 carrots (Peeled, Sliced)
- 1 lbs Brussels sprouts (Washed, Sliced)
- 2 zucchini (Washed, Diced)
- 1 red onion (Peeled, Sliced into Wedges)
- 3 tbsp (40 g) sweet basil olive oil
- 1 tbsp (15 g) mango white balsamic
- 1 tbsp (15 g) Roasted Onion and Red Pepper Herb blend
- Lavender Salt
- Pepper Mil
BALSAMIC GLAZE
- 1/4 cup (40 g) mango white balsamic
- 2 tbsp (30 g) Chipotle Mustard
Instructions
- Place the Rectangular Flexipat® Tray on the top of your Medium perforated baking sheet. Set Aside.
- Preheat oven to 425F/220C.
ROASTED VEGGIES PREPARATION
- Peel and slice your carrots. Wash and slice in halves your Brussels sprouts. Wash and dice your Zucchini. Peel and slice your red onion. Set aside in a large bowl.
- In your mixing bowl, toss all of the vegetables with the sweet basil oil, Mango white balsamic, and roasted onions & red pepper blend until all coated. Add Salt and Pepper (Season to taste).
- Arrange the vegetables evenly in your Flexipat®.
ROAST!
- Roast for 30 minutes at 425F/220C. (Every oven heats differently, monitor your cake from 25min). It is ready when fork tender.
BALSAMIC GLAZE
- In a small bowl, whisk the Mango white balsamic and Chipotle Mustard together. Remove the vegetables from the oven and drizzle the mixture over the vegetables and toss to coat. Return to the oven and roast 5 minutes until glaze is caramelized. Serve, Enjoy & Bon Appétit!
Photos
Nutrition
Calories: 154kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 126mg | Potassium: 714mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10921IU | Vitamin C: 81mg | Calcium: 86mg | Iron: 3mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com