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Balsamic Roasted Veggies

Balsamic Roasted Veggies

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Course: Main Course
Keyword: Entertainment Menu
Cooking Method: Oven
Recipe Type: Quick Recipes
Servings: 6 servings
Calories: 135kcal


  • 1/2 lb brussels sprouts
  • 1 medium red onion
  • 3 cups broccoli florets
  • 8 oz package mushrooms
  • 2 large carrot
  • 2 cups snap peas
  • 2 tbsp balsamic vinegar
  • 1 tbsp dijon mustard
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp black pepper


  • PREHEAT oven to 425°F. Cut the ends off the Brussels sprouts and cut in half lengthwise. Slice the red onion into ½” wedges. Wipe the mushrooms with a damp cloth and cut in half or quarters (depending on the size). Peel the carrots and cut diagonally into ½” thick slices. Remove the stem end and string from the snap peas
  • PLACE the prepared vegetables in a large bowl. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, olive oil, garlic powder, thyme, salt, and pepper. Drizzle the dressing over the vegetables and toss until well coated…
  • SPREAD the vegetables onto one or two baking sheets (be sure not to overcrowd the pan). Bake for 30-35 minutes, until the vegetables are softened and browned. Serve warm.


Yields about 5 cups


Calories: 135kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Net Carbs: 15g