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Balsamic Glazed Roasted Vegetables

Warm, tangy, and lightly caramelized, this balsamic glazed roasted vegetables recipe is perfect for weeknight dinners or meal prep.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups Brussels sprouts, halved
  • 2 cups carrots, sliced
  • 2 cups bell peppers, chopped
  • 1 cup red onion, sliced
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • Salt and pepper to taste
  • Fresh parsley or basil (optional)
  • Toasted nuts (almonds, pecans, optional)
  • Parmesan cheese (optional)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Combine the Brussels sprouts, carrots, bell peppers, and red onion in a large bowl.
  3. Whisk together the balsamic vinegar, olive oil, honey (or maple syrup), salt, and pepper in a small bowl.
  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.
  6. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
  7. Serve warm and enjoy!

Notes

For the best flavor, use a good-quality balsamic vinegar. Feel free to swap in seasonal vegetables.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 200
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: balsamic, roasted vegetables, side dish, healthy, vegetarian