Balsamic Roasted Vegetables are a perfect way to savor the flavors of fresh produce with a touch of sweetness and tanginess from the balsamic vinegar. Roasting vegetables caramelizes their natural sugars, intensifying their flavors, while the balsamic glaze enhances each bite with its rich, tangy sweetness. This dish is not only delicious but also incredibly versatile and can be served as a side dish or as a light main course when paired with grains like quinoa or couscous. Whether you’re looking for a plant-based meal, a side for your fall dinners, or a healthy meal prep option, this recipe fits the bill.
Ingredients:
• 2 cups Brussels sprouts, halved
• 2 large carrots, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, sliced
• 1 zucchini, sliced
• 1/4 cup balsamic vinegar
• 3 tablespoons olive oil
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
Directions:
1. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Prepare the Vegetables: In a large mixing bowl, combine the Brussels sprouts, sliced carrots, bell peppers, red onion, and zucchini. Make sure the vegetables are cut into uniform pieces to ensure even roasting.
3. Make the Balsamic Glaze: In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, chopped rosemary, thyme, salt, and pepper. The honey helps balance the acidity of the balsamic vinegar while enhancing caramelization.
4. Toss the Vegetables: Pour the balsamic mixture over the vegetables in the mixing bowl. Toss everything together until the vegetables are evenly coated in the glaze.
5. Arrange on a Baking Sheet: Spread the vegetables in a single layer on a large baking sheet. Overcrowding the pan can prevent the vegetables from roasting properly, so ensure they have space.
6. Roast the Vegetables: Roast the vegetables in the preheated oven for 25-30 minutes, stirring once halfway through. The vegetables are done when they are tender and caramelized with golden edges.
7. Serve and Enjoy: Serve the balsamic roasted vegetables warm, either as a side dish or over quinoa, couscous, or any grain of your choice.
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Nutritional Information (Per Serving):
• Calories: 220 kcal
• Servings: 4 servings
Tips for Success:
• Uniform Size: Cutting the vegetables to a similar size ensures that they roast evenly. Vegetables like Brussels sprouts and carrots may take longer to cook, so slicing them smaller helps match the cooking time of softer veggies like zucchini and bell peppers.
• Stir Midway: To promote even roasting, stir the vegetables halfway through the cooking time. This prevents burning and ensures that each vegetable gets perfectly caramelized.
• Optional Add-Ins: If you want to add more variety, consider adding sweet potatoes, parsnips, or butternut squash. These vegetables pair wonderfully with the balsamic glaze.
• Meal Prep: This dish stores well in the refrigerator for up to four days, making it a great option for meal prepping.
Benefits of Balsamic Roasted Vegetables:
• Nutrient-Dense: Brussels sprouts, carrots, and bell peppers are rich in vitamins like A, C, and K, along with fiber and antioxidants.
• Low in Calories: With just 220 kcal per serving, this dish is filling without being heavy.
• Heart-Healthy: The use of olive oil provides healthy fats, while the vegetables themselves support cardiovascular health.
• Plant-Based & Gluten-Free: This recipe is naturally vegan, vegetarian, and gluten-free, making it suitable for various dietary needs.
• Great for Digestion: The fiber from the vegetables helps promote good digestion and a healthy gut.
FAQs:
1. Can I use frozen vegetables for this recipe?Yes, frozen vegetables can be used, but be aware that they may release more moisture than fresh vegetables, resulting in a softer texture. It’s best to pat them dry before roasting.
2. What can I serve with balsamic roasted vegetables?These vegetables pair well with a variety of dishes. You can serve them alongside roasted meats, over grains like quinoa or couscous, or as a topping for salads. They also make a fantastic side for grilled fish or chicken.
3. Can I make this dish ahead of time?Absolutely! Balsamic roasted vegetables can be made in advance and stored in the refrigerator for up to four days. Reheat them in the oven to maintain their crispy texture.
4. What if I don’t have honey?If you’re looking for a vegan option or simply don’t have honey on hand, you can substitute maple syrup or agave nectar. Both alternatives offer a similar sweetness that balances the acidity of the balsamic vinegar.
5. Can I use dried herbs instead of fresh?Yes, you can substitute dried rosemary and thyme if you don’t have fresh. Use about half the amount, as dried herbs are more concentrated in flavor.
Conclusion:
Balsamic Roasted Vegetables are a deliciously simple way to enjoy the best of seasonal produce. With minimal effort and maximum flavor, this recipe elevates everyday vegetables into a standout dish that can be served as a side, main, or even for meal prep. The sweet and tangy balsamic glaze perfectly complements the natural sweetness of the roasted veggies, while the fresh herbs add a fragrant and savory touch. Whether you’re following a plant-based diet or simply looking for an easy and wholesome recipe to add to your rotation, these balsamic roasted vegetables will not disappoint!
