Name: Balsamic Glazed Roasted Vegetables: Irresistibly Sweet & Savory Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups Brussels sprouts, halved; 2 cups carrots, sliced; 2 cups bell peppers, chopped; 1 cup red onion, sliced; 1/2 cup balsamic vinegar; 2 tablespoons honey; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder

Description

This Balsamic Glazed Roasted Vegetables recipe delivers a perfect balance of sweet and savory flavors featuring caramelized Brussels sprouts, carrots, bell peppers, and red onions coated in a tangy balsamic glaze. It’s an easy and healthy side dish that enhances any meal with vibrant colors and rich taste.

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

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Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting, allowing the vegetables to caramelize beautifully.
Prepare the Vegetables: In a large mixing bowl, combine the halved Brussels sprouts, sliced carrots, chopped bell peppers, and sliced red onion, ensuring even distribution of vegetables.
Make the Balsamic Glaze: In a separate bowl, whisk together balsamic vinegar, honey, olive oil, salt, black pepper, and garlic powder until fully combined to create a flavorful glaze.
Coat the Vegetables: Pour the balsamic glaze over the mixed vegetables and toss thoroughly until every piece is evenly coated with the glaze.
Arrange for Roasting: Spread the coated vegetables in a single layer on a baking sheet lined with parchment paper to ensure even cooking and easy cleanup.
Roast: Place the sheet in the preheated oven and roast the vegetables for 25-30 minutes. Stir halfway through the cooking time to promote even caramelization and tenderness.
Serve: Remove the roasted vegetables from the oven and let them cool slightly for a few minutes before serving to allow the flavors to settle.

Notes

For extra flavor, sprinkle some fresh thyme or rosemary before roasting.
You can substitute honey with maple syrup for a vegan option.
Roast vegetables until they are tender but still have a slight bite, avoiding overcooking.
Use parchment paper to prevent sticking and make cleanup easier.