Balsamic-Roasted Veggies

Balsamic-Roasted Veggies 

What You'll Need:

2 Cups Brussels Sprouts, Stemmed and Halved

1 Red Pepper, Chopped in 3/4" Pieces

1/2 Red Onion, Chopped in 1/2" Pieces

2-5 Halved Garlic Cloves (if you love garlic)

2 Tbs Balsamic Vinegar

1 Tbs Olive Oil

Sea Salt

Coarse Black Pepper

Preheat oven to 425. Combine all chopped vegetables in a large bowl and toss to mix well. Add in olive oil and balsamic vinegar. Using hands or a large spoon, toss until veggies are well coated. 

Spread veggie mix onto a greased, heavy duty baking pan and sprinkle with sea salt and coarse black pepper. Roast in oven uncovered for 15 minutes or until Brussels halves are al Dente.

Serve with any main dish or enjoy alone. I served with BBQ grilled chicken and a Roma tomato salad!

Enjoy!