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Balsamic Glazed Roasted Vegetables

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A vibrant medley of roasted Brussels sprouts, carrots, bell peppers, and red onions glazed with tangy balsamic vinegar, perfect as a side dish or main attraction.

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

  1. Preheat your oven to 425°F (220°C).
  2. Wash your Brussels sprouts and carrots well. Slice the Brussels sprouts in half, and the carrots into thin rounds.
  3. Chop the bell peppers and slice the red onion.
  4. Whisk together the balsamic vinegar, olive oil, honey or maple syrup, and a generous pinch of salt and pepper in a small bowl.
  5. Pour the balsamic mixture over the chopped vegetables and toss until well-coated.
  6. Spread the coated veggies evenly on a baking sheet lined with parchment paper.
  7. Roast for about 20-25 minutes, tossing halfway through cooking.
  8. Remove from the oven and let cool for a few minutes before serving.

Notes

Great served warm or at room temperature. Consider adding other veggies for variation or sprinkling with nuts or cheese before serving.

Nutrition

Keywords: balsamic glazed vegetables, roasted vegetables, healthy side dish, vegan recipe

Find it online: https://flavorsbyclara.com/balsamic-roasted-veggies-weeknight-recipe-crispy-tangy/