Mango Balsamic Roasted Vegetables
Ingredients:
- 1 cup baby carrots, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into rounds
- 1 red onion, cut into wedges
- 3 tbsp mango white balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp honey (optional for added sweetness)
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh thyme or parsley for garnish (optional)
Instructions:
- Preheat Oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the Vegetables:
- Place all the vegetables in a large mixing bowl.
- Make the Marinade:
- In a small bowl, whisk together the mango white balsamic vinegar, olive oil, honey (if using), garlic, salt, and pepper.
- Toss and Coat:
- Pour the marinade over the vegetables and toss until evenly coated.
- Roast the Vegetables:
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are caramelized and tender.
- Serve:
- Drizzle any leftover mango balsamic glaze from the pan over the roasted vegetables.
- Garnish with fresh thyme or parsley if desired.
Serving Suggestions:
- Serve as a side dish for grilled chicken, salmon, or tofu.
- Add to grain bowls with quinoa or wild rice.