Meal prep at it’s finest.
Roasting veggies is something I do very often, but don’t talk about much. I think it’s one of those monotonous things that I do daily that gets forgotten about. In winter time, Blake and I roast pretty much everything because our grill in buried underneath snow. Plus- asking Blake to go flip the burgers in -10 degrees is asking a lot.
Seriously- It was a low of -10 degrees F yesterday WITHOUT the windchill.
Hot damn it calls for something warm.
I’d have to say one of my all time favorite flavors is balsamic. I love that when it is heated to a certain temp it gets sweet and thickens. I am also a big fan of sweet and savory flavors combined. A little bit of salt with a balsamic glaze is “lick my chops” delicious.
I found this bunch of gorgeous carrots at Trader Joe’s for all of $1.99.
And this red onion. No deal on that guy- but how cute is my new Minnesota cutting board? Props go out to Sister and Sister Boy for the great Christmas gift! I didn’t hesitate for a second using it in a photo 😉
Along with the red onion and rainbow carrots are brussels sprouts and sweet potatoes. All of my favorite veggies in a single dish. #TRUEDATSISTA
Really. These are my top 4 favorite vegetable…in order starting at the top- 1. Sweet Potatoes 2. Brussels Sprouts 3. Red Onion 4. Carrots.
#win #win #win #win situation.
Honey Balsamic Roasted Veggies
- ~3-4 pounds of your favorite winter veggies sliced in similar sizes.
- -1/4 cup balsamic vinegar
- -1/4 cup honey
- -2 teaspoon sea salt divided
- -1-2 tablespoons extra virgin olive oil
- First preheat your oven to 400F and line 2 baking sheets with aluminum foil. Grease with 1-2 tablespoons of olive oil.
- Next, prep veggies by slicing them into even chunks. You’ll want to make sure they are all similar size, so that they roast accordingly. The veggies I used were: rainbow carrots, sweet potatoes, red onion, and brussels sprouts.
- Prepare honey balsamic glaze by mixing together 1/4 cup honey, 1/4 cup balsamic vinegar, and 1 teaspoon sea salt. Use a fork to combine by whisking. Place veggies in a gallon size bag, and pour in glaze. Shake bag until the veggies are completely coated.
- Next, place veggies onto baking sheets and season with an additional sprinkle of sea salt. Bake for 20 minutes at 400 then toss. Put the veggies back in for 10-15 more minutes or until they are tender. I had to let the carrots bake a little longer, because they were thicker than the rest.
Soooooo gorgeous. And perfect for meal prep. Now I have a boat load of veggies just waiting to be eaten in my fridge.
Veggie eating (especially leafy greens) is at the top of of my “goal” list for 2014. I need to eat more veggies. It’s true, I don’t eat enough of them and I am going to make it a priority from here on out!
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