Steak with Fresh Food Box veggies roasted in garlic, olive oil, and balsamic vinegar! I used asparagus, carrots, courgette, green onion, pre-sliced mushrooms, tiny potatoes, and radishes, but you can use whatever other veggies you like or have on hand! Roasting really brings out sweetness by caramelizing the sugars in otherwise bland or tangy root vegetables like parsnips or even radishes, and balsamic vinegar adds an extra dimension of sweetness as it caramelizes.
Preheat the countertop oven to 400F. While that’s heating up, line a small Pyrex dish with foil, chop the carrots, potatoes, asparagus, and courgette, then add the carrots, potatoes, and radishes.
Spray some olive oil onto the veggies, then combine 2 cloves of minced garlic and 2 tablespoons balsamic vinegar, then pour it over the veggies. Add a little salt and pepper before putting the veggies in the oven.
Roast the veggies in the oven for about 20 minutes, and then add the cut courgette, asparagus, mushrooms, and green onion.
Spray more olive oil evenly over the newly added veggies, then pour 2 more tablespoons of balsamic vinegar over the veggies.
Roast for another 15 minutes, then set them aside to cool while the steaks cook.
I broiled our steaks for 6 minutes on one side, 5 minutes on the other and they turned out perfectly medium-rare.