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Balsamic Glazed Roasted Vegetables

This recipe combines vibrant vegetables like Brussels sprouts, carrots, bell peppers, and red onions with a sweet-tart balsamic glaze, creating a delicious and healthy dish perfect for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups Brussels sprouts, halved
  • 2 cups carrots, sliced
  • 2 cups bell peppers, chopped
  • 1 cup red onion, sliced
Balsamic Glaze
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup For a lower-calorie option, you can skip this.
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the Brussels sprouts, carrots, bell peppers, and red onion.
  3. In a small bowl, whisk together the balsamic vinegar, olive oil, honey (or maple syrup), salt, and pepper.
  4. Pour the balsamic mixture over the vegetables and toss to coat evenly.
  5. Spread the vegetables in a single layer on a baking sheet.
Cooking
  1. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
  2. Serve warm and enjoy!

Notes

These balsamic glazed roasted vegetables pair well with grilled chicken, fish, or quinoa. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to three months.