More veggies! We’re on a roll with new veggie side dishes and this Roasted Veggie Medley is a great way to switch it up! I don’t know about you, but every now and then I need a break from my standard crispy bacon brussels sprouts. I mean I luuuuurve my roasted Brussels, but for the sake of variety, I need to switch it up sometimes.
This time I decided to just mix up a bunch of random veggies and roast them. Some of these are veggies I usually have on-hand and some of these we don’t eat on the regular so it made for a nice change of pace. This random experiment turned out pretty good. Resulting in a different side dish to complement a nicely grilled ribeye steak. Oh yeah, baby. I think this would go well with any kind of fatty meat actually. I’ll probably serve it alongside a lamb chop too, I think that would make for a great paring!
This simple balsamic reduction added a sweet and tangy flavor to the veggies that complemented the savory grilled flavor of the steak. So mix it up and try adding roasted veggie medley to your steak dinner this week!
If you're concerned about the carbohydrate count here you can easily substitute the squash for something like zucchini or summer squash. Just be careful not to overcook it unless you're into mushy zucchini.
How do you mix up your veggies? I'd love to hear, share in the comments so we can all mix up our veggies together!
Roasted Veggie Medley (Keto, Paleo, Whole30, GFDF)
Ingredients
- 1 Pattypan Squash
- 1 Bell Pepper
- 1 Onions
- 1 Tomato
- Fresh Basil
Instructions
- Preheat your oven to 350 F.
- Chop veggies & herbs.
- Toss them in some olive oil.
- Mix all your ingredients and wrap everything in foil on a baking dish.
- Bake at 350 F for about 40 minutes or so.
- Drizzle with your favorite balsamic reduction and serve!
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