Balsamic Roasted Herb Potatoes with Vegetables
Ingredients
- 6 baby potatoes, halved
- 8 baby carrots
- 6 Brussel sprouts, halved
- Radish for garnish
- Salt and black pepper for seasoning
Balsamic mixture
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp tamari
- 2 tbsp brown sugar
- 1/2 tbsp dried parsley
- 1/2 tbsp dried thyme
- 1/2 tsp chilli flakes
Preparation
Preheat the oven to 200°C.
Combine the olive oil, balsamic vinegar, tamari, brown sugar, dried parsley and thyme in a bowl and set aside.
Spread the prepared vegetables over a large baking sheet and pour the balsamic vinegar mixture over the veggies.
Toss the veggies until all are well coated and sprinkle with salt and pepper.
Transfer the baking sheet to the oven and roast for 15 minutes.
Remove from the oven, give the veggies a good stir and roast for an additional 10 minutes or until the vegetables are cooked and turn a bit brownish.
Finally transfer the vegetables into a bowl and garnish with the radishes.
