Orange Maple Balsamic Roasted Vegetables

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

4 large carrots (chopped)

1 large red onion (cut into slices)

1 red bell pepper (chopped)

1 large crown broccoli (chopped into florets)

2 medium-sized zucchini squash (chopped)

1 medium-sized yellow squash (chopped)

3 Tbsp avocado oil

2 tsp orange zest

2 Tbsp balsamic vinegar

1 Tbsp pure maple syrup

1 tsp garlic powder

1 ½ tsp sea salt (to taste)

Directions

Preheat the oven to 400 degrees Fahrenheit.

Chop all of the vegetables into similar sizes, and transfer them to a large mixing bowl.

In a small bowl or measuring cup, whisk together the avocado oil, orange zest, balsamic vinegar, pure maple syrup, garlic powder, and sea salt. Pour the orange balsamic mixture over the vegetables and toss until everything is well coated.

Spread the veggies between two large baking sheets in a single layer. Roast veggies for 20 minutes, stir the vegetables (I use a metal spatula to get underneath them), then roast for another 10 minutes or until the vegetables are golden brown.

Remove veggies from the oven and immediately use a metal spatula to remove them from the baking sheets. Serve roasted veggies with your main entree and enjoy!

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 5 days.

Nutrition

• Serving Size: 1 Serving (of 6)
• Calories: 152 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Sodium: 649 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 5 g
• Total Sugars: 10 g
• Protein: 3 g