Description
A colorful array of seasonal vegetables coated in a sweet and tangy honey balsamic glaze, roasted to perfection.
Ingredients
Scale
- 1 large head of broccoli florets
- 3–4 medium carrots, peeled and chopped
- 2 bell peppers (any color), seeded and chopped
- 1 large red onion, quartered or sliced
- 2 medium zucchinis or yellow squash, chopped
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and black pepper to taste
- Optional: ¼ teaspoon red pepper flakes for heat
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and chop all vegetables into even-sized pieces, roughly 1-2 inches.
- In a large mixing bowl, toss the chopped vegetables with 3 tablespoons of olive oil until they are evenly coated.
- In a separate small bowl, whisk together 3 tablespoons of balsamic vinegar, 2 tablespoons of honey, 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, ½ teaspoon of dried rosemary, salt, and black pepper.
- Pour the honey balsamic glaze over the vegetables and mix thoroughly.
- Spread the glazed vegetables in a single layer on a large baking sheet.
- Roast the vegetables in the oven for 25-35 minutes, stirring halfway through.
- Check for doneness, ensuring the vegetables are tender with a slight bite.
- Remove from the oven and garnish with fresh parsley before serving warm.
Notes
Feel free to substitute different vegetables or adjust the sweetness of the glaze to personal taste. Pair well with grilled chicken or quinoa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Roasted vegetables, Honey Balsamic, Vegetarian side dish, Autumn recipe, Comfort food