Roasted Vegetable Medley with Herb Vinaigrette

This delightful Roasted Vegetable Medley features a harmonious blend of cauliflower, broccoli, and carrots, roasted to perfection and drizzled with a fresh herb vinaigrette. The natural sweetness of the carrots complements the earthy flavors of the cauliflower and broccoli, creating a colorful and nutritious side dish that is both traditional and creatively enhanced.

Ingredients:

• 1 head of cauliflower, cut into florets
• 2 cups of broccoli florets
• 2 large carrots, sliced
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh thyme, chopped

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the cauliflower, broccoli, and carrots. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to coat evenly.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
5. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and chopped herbs.
6. Once the vegetables are done roasting, remove from the oven and drizzle with the herb vinaigrette before serving.