Vegan + Gluten-FreeRoasted Vegetable Salad with Balsamic Glazed Vegetables 

Dish Infoserves as a side8Prep MINUTES15COOK Minutes45

IngredientsRed Potato1lb1lbFresh LemonGreen BeansCloves Garlic13 - 4This roasted vegetable salad with  balsamic glazed vegetables and chickpeas, is filling, delicious and  health

Chicken Thighs (Bone-In, Skin-On)2IngredientslbTo TasteSalt, Pepper, GochujangIngredientsRoasted Vegetable Salad – 2 cups sweet potato, peeled and chopped – 1.5 cups parsnip, p

Chicken Thighs (Bone-In, Skin-On)2IngredientslbTo TasteSalt, Pepper, GochujangStep OnePreheat the oven to 180c/355f. Prepare the vegetables.  Peel, rinse and chop  them and put a

Chicken Thighs (Bone-In, Skin-On)2IngredientslbTo TasteSalt, Pepper, GochujangStep TwoIn a bowl add the ingredients to make the balsamic glaze, mix with a fork or spoon until every

Chicken Thighs (Bone-In, Skin-On)2IngredientslbTo TasteSalt, Pepper, GochujangStep ThreeOn a large baking tray drizzle olive oil. Place the chopped vegetables and chickpeas on the

Chicken Thighs (Bone-In, Skin-On)2IngredientslbTo TasteSalt, Pepper, GochujangStep FourDrizzle the glaze over the chickpeas & vegetables. Top with rosemary & salt & pep