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Balsamic Glazed Roasted Vegetables

A vibrant medley of roasted bell peppers, zucchini, and carrots, coated in a luscious balsamic glaze, offering a sweet and tangy flavor that elevates every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups mixed vegetables (bell peppers, zucchini, carrots, red onions) Chopped into even-sized pieces.
  • 1/4 cup balsamic vinegar For glaze.
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup For sweetness.
  • to taste Salt and pepper
  • 2 cloves garlic, minced For flavor.
  • Fresh herbs such as thyme or rosemary For garnish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and chop your mixed vegetables into even-sized pieces, aiming for roughly 1-inch chunks.
  3. In a large mixing bowl, whisk together the balsamic vinegar, olive oil, honey or maple syrup, minced garlic, salt, and pepper.
  4. Add the chopped veggies to the bowl with the glaze mixture and toss until evenly coated.
  5. Arrange the coated vegetables in a single layer on a baking sheet, avoiding overcrowding.
Cooking
  1. Place the baking sheet in the oven and roast for about 20-25 minutes, stirring halfway through for even cooking.
  2. Look for a slight char and crispy edges before removing from the oven.
  3. Once done, garnish with fresh herbs and serve warm.

Notes

Substitutions are allowed; Brussels sprouts, asparagus, or sweet potatoes work well. Ensure uniform sizes for even cooking. Store leftovers in an airtight container for up to 4 days.