Balsamic Glazed Roasted Vegetables for Sweet and Tangy Flavor
Balsamic Glazed Roasted Vegetables is a sweet and tangy side dish with tender roasted vegetables coated in a rich balsamic glaze.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
4 cups mixed vegetables (carrots, bell peppers, zucchini, red onions, and sweet potatoes), chopped
3 tablespoons olive oil
1/4 cup balsamic vinegar
1 tablespoon honey or maple syrup
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk olive oil, balsamic vinegar, honey or maple syrup, garlic, salt, pepper, thyme, and rosemary in a bowl.
- Toss chopped vegetables in the glaze until evenly coated.
- Spread vegetables in a single layer on the baking sheet.
- Roast 25–30 minutes, stirring halfway, until tender and caramelized.
- Transfer to a serving dish and garnish with fresh parsley.
Notes
an use frozen vegetables; adjust roasting time as needed. Optionally sprinkle cheese after roasting. Great for holidays or weeknight dinners.