Balsamic Glazed Roasted Vegetables
A flavorful side dish featuring a medley of roasted Brussels sprouts, carrots, bell peppers, and red onion, all drizzled with a rich balsamic glaze for an irresistible flavor.
Ingredients
For the Base
- 2 cups Brussels sprouts, halved Substitute with broccoli or green beans if unavailable.
- 2 cups carrots, sliced Baby carrots are a convenient alternative.
- 2 cups bell peppers, chopped Use any color bell peppers for variety.
- 1 cup red onion, sliced
For the Sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil Can substitute with avocado oil.
- 1 tablespoon honey or maple syrup Use maple syrup for a vegan option.
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the halved Brussels sprouts, sliced carrots, chopped bell peppers, and sliced red onion.
- In a small 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 them evenly.
Cooking
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through.
Notes
Drizzle with additional balsamic glaze just before serving for an extra burst of flavor. Serve warm for best flavor; allow leftovers to come to room temperature before eating.