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Balsamic Glazed Roasted Vegetables

Balsamic Glazed Roasted Vegetables: A Vibrant Side Dish Delight

Balsamic Glazed Roasted Vegetables are a quick, healthy side dish perfect for busy weeknights, featuring a blend of fresh veggies and a sweet-tangy glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Brussels Sprouts trimmed and sliced in half
  • 2 medium Carrots peeled and sliced into rounds
  • 2 medium Bell Peppers any color, cut into bite-sized pieces
  • 1 medium Red Onion sliced
For the Balsamic Glaze
  • 1/2 cup Balsamic Vinegar base of the glaze
  • 2 tablespoons Olive Oil for roasting
  • 2 tablespoons Honey or Maple Syrup for sweetness
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and cut the vegetables into uniform sizes for even cooking.
  3. Whisk together balsamic vinegar, olive oil, honey (or maple syrup), salt, and pepper to make the glaze.
  4. Pour the glaze over the vegetables, ensuring all pieces are well-coated.
  5. Spread the vegetables in a single layer on the baking sheet and roast for 25-30 minutes.
  6. Remove from oven, let cool slightly, and serve warm as a side dish or in salads.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 25gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 150mgPotassium: 450mgFiber: 5gSugar: 8gVitamin A: 180IUVitamin C: 60mgCalcium: 50mgIron: 1mg

Notes

For optimal flavor, choose seasonal vegetables and ensure even sizing for consistent roasting.

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