Close

Phase 3 Entertaining Menu: Balsamic Roasted Veggies | 135 cal| 5g protein | 7g fat | 11g net carbs

Phase 3 Entertaining Menu: Balsamic Roasted Veggies | 135 cal| 5g protein | 7g fat | 11g net carbs


Everyone gets 3 free recipes from the P3tolife program! Enjoy this one. ????
Sign up for my free mini-course that shows you just HOW the P3tolife program is different from DIY P3 recipe searches on Pinterest.

P3toLife Program Testimonial

I feel you should market this to any diet program as it would work for anyone coming of any diet.

I just want to utter again that this program is the best thing that has happened to me in a long time. It is freeing to eat such yummy food. Thank you for such a great meal plan! I feel you should market this to any diet program as it would work for anyone coming of any diet.

I am shopping now for the new Week 4 recipes and can’t wait to try them.

Have a beautiful day!

– Becky

Nutrition Facts
Balsamic Roasted Veggies
Amount Per Serving
Calories 135 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Total Carbohydrates 15g 5%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.
Print Recipe
Balsamic Roasted Veggies
Balsamic Roasted Veggies
Votes: 0
Rating: 0
Rate this recipe!
Servings
servings
Ingredients
  • 1/2 lb brussels sprouts
  • 1 medium red onion
  • 3 cups broccoli florets
  • 8 oz package mushrooms
  • 2 large carrots
  • 2 cups snap peas
  • 2 tbsp balsamic vinegar
  • 1 tbsp dijon mustard
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp black pepper
Servings
servings
Ingredients
  • 1/2 lb brussels sprouts
  • 1 medium red onion
  • 3 cups broccoli florets
  • 8 oz package mushrooms
  • 2 large carrots
  • 2 cups snap peas
  • 2 tbsp balsamic vinegar
  • 1 tbsp dijon mustard
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp black pepper
Balsamic Roasted Veggies
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. PREHEAT oven to 425°F. Cut the ends off the Brussels sprouts and cut in half lengthwise. Slice the red onion into ½” wedges. Wipe the mushrooms with a damp cloth and cut in half or quarters (depending on the size). Peel the carrots and cut diagonally into ½” thick slices. Remove the stem end and string from the snap peas
  2. PLACE the prepared vegetables in a large bowl. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, olive oil, garlic powder, thyme, salt, and pepper. Drizzle the dressing over the vegetables and toss until well coated...
  3. SPREAD the vegetables onto one or two baking sheets (be sure not to overcrowd the pan). Bake for 30-35 minutes, until the vegetables are softened and browned. Serve warm.
Recipe Notes

Yields about 5 cups