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Balsamic glazed roasted vegetables including Brussels sprouts, carrots, and bell peppers on a wooden table.
Alyssa

Balsamic Glazed Roasted Vegetables

A delicious and healthy side dish featuring a medley of roasted vegetables glazed with a tangy balsamic reduction.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  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.
  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

Use seasonal vegetables for added flavor and variety.