These Honey Balsamic Roasted Vegetable Bowls are all I want to eat this fall. Brussels sprouts, carrots, red potatoes, red onions and red peppers are roasted until browned and caramelized and then tossed in a combination of honey, balsamic vinegar, and thyme. I have been making all my roasted veggies like this lately and am obsessed. The savory, rich taste of the vinegar and sweetness of the honey just works. And you could use any dried or fresh herbs you like. Rosemary, oregano, marjoram, or even curry powder would all be delicious. Then once you have your roasted veggies, everything is served on a bowl of hearty grains. I have been loving farro lately, but any grain would work. And if you really want to take it to another level, top everything with some creamy goat cheese.
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Serving Size: 1 serving (302g) | ||
Recipe Makes: 4 servings | ||
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Calories: 283 | ||
Calories from Fat: 30 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 372.1mg | 13 % | |
Potassium 1047.5mg | 28 % | |
Total Carbohydrate 57.2g | 17 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 45.6g | ||
Protein 11.5g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 283
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