Description
This Balsamic Glazed Roasted Vegetables recipe transforms ordinary vegetables into a deliciously sweet and tangy dish, perfect for busy weeknights or holiday gatherings.
Ingredients
Scale
- 2 cups of Brussels sprouts, halved
- 2 cups of carrots, sliced
- 2 cups of bell peppers, chopped
- 1 cup of red onion, sliced
- 1/4 cup of balsamic vinegar
- 2 tablespoons of olive oil
- 1 tablespoon of honey or maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Combine the halved Brussels sprouts, sliced carrots, chopped bell peppers, and sliced red onion in a large bowl.
- Whisk together the balsamic vinegar, olive oil, honey (or maple syrup), salt, and pepper until well combined.
- Pour the balsamic mixture over the vegetables and toss to coat evenly.
- Spread the coated vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Serve warm and enjoy!
Notes
Make-ahead option and storage suggestions included. Feel free to swap in any seasonal vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 135
- Sugar: 8g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg