Description
These Balsamic Glazed Roasted Vegetables offer a perfect balance of sweet and savory flavors, featuring caramelized Brussels sprouts, carrots, bell peppers, and red onion coated in a rich balsamic glaze. Roasting in the oven enhances their natural sweetness and delivers a tender, flavorful side dish ideal for any meal.
Ingredients
Scale
Vegetables
- 2 cups Brussels sprouts, halved
- 2 cups carrots, sliced
- 2 cups bell peppers, chopped
- 1 cup red onion, sliced
Balsamic Glaze
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon olive oil
Seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to ensure it reaches the right temperature for roasting the vegetables evenly and achieving a caramelized finish.
- Prepare Vegetables: In a large bowl, combine the halved Brussels sprouts, sliced carrots, chopped bell peppers, and sliced red onion, making sure they are well mixed for even coating later.
- Make Balsamic Glaze: In a separate bowl, whisk together balsamic vinegar, honey, olive oil, salt, black pepper, and garlic powder until well combined to create a flavorful glaze.
- Coat Vegetables: Pour the balsamic glaze mixture over the vegetables and toss thoroughly until every piece is evenly coated with the glaze.
- Arrange on Baking Sheet: Spread the coated vegetables in a single layer on a baking sheet lined with parchment paper to prevent sticking and promote even roasting.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through to ensure even cooking and caramelization, until the vegetables are tender and nicely browned.
- Rest and Serve: Remove the roasted vegetables from the oven and let them cool for a few minutes to allow the glaze to set slightly before serving.
Notes
- For extra depth of flavor, add fresh herbs like thyme or rosemary before roasting.
- If using a different vinegar, adjust the honey for sweetness accordingly.
- Make sure not to overcrowd the baking sheet to allow vegetables to roast properly instead of steaming.
- This dish can be served warm or at room temperature, making it great for meal prep.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
