Roasted Balsamic Mixed Vegetables

This mix of autumn-warming vegetables coated in a zesty balsamic marinade gives depth to an otherwise ordinary array of side vegetables.

PREP TIME 10 mins

COOK TIME 12 mins

MAKES 1⅓ cups

SERVING SIZE ⅓ cup

½ red onion, chopped

½ large head of broccoli, cut into small florets

1 medium red bell pepper, chopped

1 tbsp balsamic vinegar

1 tsp Dijon mustard

3 tbsp olive oil

1 garlic clove, minced

1 tbsp chopped fresh rosemary

¼ tsp sea salt

¼ tsp ground black pepper

½ lemon

1. Set the air fryer temp to 360°F (180°C).

2. In a large bowl, combine the red onion, broccoli, and bell pepper. In a small bowl, combine the balsamic vinegar, Dijon mustard, olive oil, garlic, rosemary, salt, and pepper. Pour this mixture over the vegetables and mix well to coat.

3. Place the vegetables in the fryer basket and roast until the broccoli is dark but not burnt, about 12 minutes, mixing halfway through to ensure even browning on all sides.

4. Remove the vegetables from the fryer basket and squeeze a little lemon juice over the top before serving.

Tips The spices and herbs used for these vegetables make a versatile marinade and can be used for beef skewers or chicken pieces. Store the roasted vegetables in an airtight container in the fridge for up to 4 days.

NUTRITION PER ⅓ CUP:

130 CALORIES

11g TOTAL FAT

5g NET CARBS

2g PROTEIN

3g DIETARY FIBER

Roasted Balsamic Mixed Vegetables

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