Bored with prepping your average vegetables? Time for a change! Balsamic vinegar is one of my favorites and packs a powerful punch of flavor. Check out this super easy and tasty twist on your every day veggies, you won't look back. Tuck into a bowl as a power boost or serve as a side. Recipe serves 3.
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
• 350g baby potatoes, halved
• 350g Brussels sprouts, trimmed
• 220g can of chickpeas, drained and rinsed
• 3 large carrots, halved then cut into 3 cm coins
• 1 large garlic clove
• ¼ cup balsamic vinegar
• 1 tbsp of olive oil
• 2 teaspoons dried herbs
𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡
Preheat the oven to 200ºC. Place the potatoes, brussels sprouts, and carrots into a large casserole dish in a single layer and drizzle with olive oil to coat. Add the dried herbs and use your hands to rub the veggies until evenly coated.
Place the chickpeas onto a large, rimmed baking sheet in a single layer. Drizzle with olive oil and toss to evenly coat and then place it in the oven on the top oven rack and the vegetables on the middle rack. Roast for 15 min.
Meanwhile, mix the balsamic vinegar, salt and pepper in a medium-sized bowl. Finely grate the garlic into the bowl and stir to combine. Add about two thirds of the mixture to your vegetables, and the remaining one third to the chickpeas and mix until evenly distributed. Switch veggies to top rack. Roast for about 10 minutes until the chickpeas are crispy and the potatoes are just fork tender.
𝑵𝒖𝒕𝒓𝒊𝒕𝒊𝒐𝒏𝒂𝒍 𝒗𝒂𝒍𝒖𝒆𝒔 𝒑𝒆𝒓 𝒑𝒐𝒓𝒕𝒊𝒐𝒏:
372 Kcal / Carbohydrates 48g / Protein 18g / Fats 12g