With the beautiful weather we've had today, I couldn't help but pick up tons of fresh veggies at the grocery store! Something about a sunny day with a breeze screams crisp summer vegetables to me! I picked out brussel sprouts, cherry tomatoes, mushrooms, and French green beans! They smelled so good while cooking, we couldn't wait to dig in!
Balsamic Roasted Veggies
Two handfuls of green beans
8 cherry tomatoes halved
Handful of mushrooms
8 brussel sprouts halved
1 tbsp olive oil
2 tbsp balsamic vinegar
Kosher salt to taste
Pepper to taste
Optional: 1 tsp Parmesan cheese grated
Preheat to 400.
Put all ingredients into a large freezer bag and cover well.
Spread out on aluminum cover baking sheet. I would also suggest spraying the aluminum with Pam to ensure that the veggies come up nicely.
Put in the oven for 20 minutes and ENJOY!