These Balsamic Roasted Veggies are far more delicious than my home photography gives them credit for. Tossed in a light maple balsamic dressing before they go into the oven, they come out carmelized, with their natural sweetness highlighted. And the kale gets crispy, which I just luuuuve. Vegetarians, if you want to make a full meal out of them, add some toasted walnuts and parmesan. Since I’m dairy-free at the moment, I skip the cheese. In addition to being gluten-free, this veggie mix is also low FODMAP – so no garlic, onion, Brussel sprouts or cauliflower.
Here are the Balsamic Roasted Veggies again, plated with a low FODMAP pork tenderloin.
Balsamic Roasted Vegetables (low FODMAP)
A variety of low FODMAP green vegetables are treated with a light vinagrette dressing before being oven roasted, to bring out their natural flavors
Servings: 8
Calories: 139kcal
Ingredients
- 1 green bell pepper chopped
- 12 oz green beans cut into 2-inch pieces
- 10 oz broccoli florets
- 1 head kale chopped
- 1 fennel bulb cored and thinly sliced
- 1 leek green ends coarsely chopped
- 3 Tbsp garlic-infused olive oil
- 1 ½ Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- ¼ cup freshly grated parmesan cheese optional, omit for vegan
- ¼ cup chopped toasted walnuts optional
- 3 Tbsp fresh basil thinly sliced
- 3 Tbsp fresh parsley chopped
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 425°F. Spray an extra-large, rimmed baking sheet, or 2 smaller ones, with non-stick cooking spray.
- Place bell pepper, green beans, broccoli, kale, fennel, and leek in a large bowl.
- In a small bowl, whisk together the olive oil, vinegar and maple syrup. Pour mixture over vegetables and toss to coat.
- Spread vegetables evenly in a single layer on prepared pan(s).
- Roast 20-22 minutes in preheated oven until vegetables are softened and caramelized, stirring once halfway through.
- Sprinkle with parmesan cheese and walnuts (optional), basil and parsley. Stir to combine. Season to taste with salt and pepper.
- Serve in a large bowl or platter.
Notes
Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm at 350°F for 10-15 minutes
Modified from https://giveitsomethyme.com/balsamic-roasted-green-vegetables/#recipe
Modified from https://giveitsomethyme.com/balsamic-roasted-green-vegetables/#recipe
Nutrition
Calories: 139kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 88mg | Potassium: 432mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1697IU | Vitamin C: 62mg | Calcium: 120mg | Iron: 2mg