Roasted veggies

The easiest, easiest, and Greatest way to roast greens – properly tender and packed with so considerably taste!

There’s a area down the street that has the most wonderful roasted veggies. It’s our go-to spot when we attempt to consume “healthy” instead of indulging on Chick-fil-A, which is also correct down the street.

But this restaurant is completely overpriced, the portions are unbelievably small and the parking is just horrendous. Despite the fact that, I guess I can’t blame the restaurant for that. That’s what you get for living in a major metropolitan city, proper?

Either way, I had a bunch of lingering veggies in the fridge from a variety of issues I produced earlier in the week, so I determined to make my very own roasted veggies.

I kept it just employing fresh garlic, dried thyme, and a drizzle of balsamic vinegar – my greatest weakness. Best of all, I only used veggies that I like. I tend to pick out certain veggies if they are not to my liking – like brussels sprouts. Sorry, not a fan at all.

But if the veggies listed right here are not your favorites, this recipe can simply accommodate tons of other greens. Just make positive you get that extra balsamic vinegar and garlic – you can never ever have as well much of either!

Roasted Vegetables

Yield: six servings

prep time: 15 minutes

cook time: 15 minutes

complete time: thirty minutes

The best, easiest, and Very best way to roast vegetables – completely tender and packed with so considerably taste!

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