Balsamic Roasted Herb Potatoes with Vegetables

RECIPE BY MOON LAI FROM @foodpassionical

We have always believed that eating vibrant, nutrient-packed food is a great way to fill yourself with energy. Thriving off of plant-based food will not only help the environment but it will also greatly boost your body's immune system. @foodpassionical's Balsamic Roasted Herb Potatoes with Vegetables is a really delicious recipe to start your plant-based journey.

INGREDIENTS

• Baby Potatoes, 6 pcs (cut in half)
• Baby Carrots, 8 pcs
• Brussels Sprouts, 6 pcs (cut in half)
• Radishes, for garnish
• Olive Oil, 3 tbsp
• Balsamic Vinegar, 3 tbsp
• Tamari, 2 tbsp
• Brown Sugar, 2 tbsp
• Dried Parsley, 1/2 tbsp
• Dried Thyme, 1/2 tbsp
• Chili Flakes, 1/2 tsp
• Salt & Pepper, to taste

METHOD

1. First preheat the oven to 200 degree Celsius. Combine the olive oil, balsamic vinegar, tamari, brown sugar, dried parsley and thyme in a bowl and set aside.
2. Next spread the prepared vegetables over a large baking sheet and pour the balsamic vinegar mixture over the veggies! Then toss the veggies till all are well coated and sprinkle with salt and pepper.
3. Transfer the baking sheet onto a tray and roast it for 15 minutes. Remove it from the oven give the veggies a good stir and roast for an additional 10 minutes or till the vegetables are cooked and turn a bit brown. Finally transfer the vegetables into a coconut bowl and garnish with the radishes.

Moon Lai has been adopting a plant-based diet and shares the recipe with her follower over on her Instagram Account and YouTube Channel. Follow her plant-based journey through the links below:

Instagram: https://www.instagram.com/foodpassionical/

YouTube: FoodPassionical

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