Description
A simple and delicious side dish featuring a mix of colorful roasted vegetables coated with a sticky balsamic glaze.
Ingredients
Vegetables
- 4 cups mixed vegetables (e.g., Brussels sprouts, carrots, red onion, bell peppers) (Use a mix of hearty and quick cooking vegetables, cut to similar sizes.)
For the glaze
- 3 tablespoons olive oil (For tossing vegetables before roasting.)
- 1 cup balsamic vinegar (To make the glaze.)
- 2 cloves garlic, minced (Can substitute with garlic powder.)
- 1 teaspoon salt (Adjust to taste.)
- 1 teaspoon black pepper (Adjust to taste.)
- 1-2 teaspoons honey or maple syrup (Optional for added sweetness.)
- 1 teaspoon dried Italian herbs or thyme (Optional for added flavor.)
- ¼ cup grated Parmesan or crumbled feta (Optional, for serving.)
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Chop vegetables into similar sized pieces, ensuring hearty and quick-cooking ones are mixed appropriately.
- In a bowl, toss the vegetables with olive oil, salt, pepper, and garlic.
- Spread the seasoned vegetables on a sheet pan in a single layer, avoiding big piles.
Roasting
- Roast the vegetables in the preheated oven for 25 to 35 minutes, flipping them once halfway through.
- During the last few minutes of roasting, drizzle on the balsamic glaze and roast a bit more until it becomes sticky.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 400°F for the best texture. Avoid overcrowding the pan to prevent steaming.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegetarian
- Cuisine: American