Balsamic Roasted Vegetables
Balsamic Roasted Vegetables — spiced up with smoked paprika, rosemary, and walnuts, these roasted veggies tossed in balsamic glaze are the simplest Thanksgiving side to add some color and flavor to your table!
Ingredients
- 2 cup carrots , cubed
- 2 cup turnips , quartered
- 2 cup beetroot , cubed
- 12 oz baby potatoes , cut in half or cubed depending on size, you want them to be small
- 1 1/2 cup chickpeas (garbanzo beans) , canned
- 2 cup shallots (onions) , cubed
- 3 tbsp olive oil
- 1 1/2 tsp cumin powder
- 1/2 tsp garlic powder , or 3-4 cloves chopped garlic
- 1 tsp rosemary
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1/2 tsp black pepper
- 2 tbsp lemon juice , adjust according to taste
- salt , to taste
- balsamic glaze
- 1/4 cup roasted nuts
- 1 tsp lemon zest
- 2 tbsp parsley , chopped or use cilantro
Instructions
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Preheat the oven to 425°F/220°C.
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In a bowl, mix together olive oil, cumin powder, garlic powder (or chopped garlic), rosemary, smoked paprika, cayenne pepper, black pepper, salt, and lemon juice.
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Spread all your vegetables and chickpeas on a lined baking tray. Mix in the marinade and massage it well with your hands.
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Then, spread the vegetables in an even layer and bake for 20 minutes.
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Take the tray out from the oven, drizzle balsamic glaze, and mix in roasted nuts.
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Bake for 10 to 15 minutes more until the vegetables are done.
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Remove the tray from oven and mix in lemon zest and garnish with parsley.
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Your Balsamic Roasted Vegetables are ready. Enjoy!