It's time to break out the healthy side dishes to keep our meals
in check this month!! December can be an easy month to get caught up in
all of the delicious foods but we must remind ourselves to fill up on colorful
veggies too. Here is a little twist on some roasted veggies with a hint
of balsamic vinegar and it's oil free!
Ingredients:
- 1⅔ cup chopped red bell peppers
(250 g)
- 2 cups chopped carrots (250 g)
- 1⅓ cup chopped yellow bell
peppers (200 g)
- 1⅔ cup chopped zucchini (250 g)
- 1 cup broccoli florets (100 g)
- 1 cup chopped red onions (200
g)
- 1 tbsp dried thyme
- Balsamic vinegar to taste
Directions:
- Preheat the oven to 400 ºF
- Place the chopped vegetables
onto a baking sheet, add the thyme and balsamic vinegar to taste.
- Bake for about 25 minutes or
until the vegetables are cooked.
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