Balsamic Roasted Vegetables
Balsamic roasted vegetables are a delectable and versatile dish that is sure to please any palate. This mouthwatering side dish is not only visually appealing but also bursting with flavors that will leave you wanting more.
Ingredients
- 1 Red bell pepper-sliced
- 4 Cups Broccoli florets
- 2 Carrots-chopped into fourths
- 1/4 Cup Peanuts-chopped
- 10 Cloves Garlic-minced
- 3 Tbsp Olive
- 3 Tbsp Balsamic vinegar
- 1/4 Cup Parmesan cheese-shredded
- 1/4 Cup Sun-dried tomatoes-chopped
- 1/2 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Preheat oven to 350'.
- Toss the bell pepper, broccoli, carrots, peanuts, garlic, olive oil, and balsamic into a gallon ziploc bag. Shake so that it gets coated well and place in the fridge for at least 30 minutes.
- On a baking sheet or a 9X13 casserole dish add all of the ingredients from the ziploc bag. Spread the veggies out so they are in a single layer. Sprinkle with the Parmesan cheese, sun-dried tomatoes, salt and pepper.
- Bake for 30 minutes until until the veggies are tender and start to brown.