Balsamic Glazed Roasted Vegetables

$- 2 cups Brussels sprouts, halved - 1 cup carrots, cut into sticks - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges These vegetables add color and taste. Brussels sprouts bring a nice crunch. Carrots add sweetness. Bell peppers give a fresh taste. Red onion adds depth and flavor. - 3 tablespoons balsamic vinegar - 3 tablespoons olive oil - 2 tablespoons honey or maple syrup The balsamic vinegar gives a tangy kick. Olive oil helps the glaze stick. Honey or maple syrup adds sweetness. This mix makes the veggies shine. - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh thyme leaves for garnish Garlic powder adds a savory note. Salt and pepper boost all the flavors. Fresh thyme gives a lovely aroma and taste. Use these seasonings to make your dish special. First, set your oven to 425°F (220°C). This high heat helps to caramelize the veggies. It also brings out the natural sweetness. Preheating is key for the best results. In a big bowl, mix the Brussels sprouts, carrots, bell peppers, and red onion. Cut the Brussels sprouts in half. Slice the carrots into sticks. Cut the bell peppers and onion into nice pieces. Make sure all the veggies are about the same size. This way, they cook evenly. In a small bowl, whisk together balsamic vinegar, olive oil, honey or maple syrup, garlic powder, salt, and pepper. This mixture gives the veggies a great flavor. The sweetness of the honey or syrup pairs well with the tangy vinegar. Pour the balsamic glaze over the veggies. Toss them well to coat every piece. Then, spread them out on a lined baking sheet. Make sure they are in a single layer. This spacing helps them roast, not steam. Roast in the oven for 25-30 minutes. Stir halfway through for even cooking. The veggies should be tender and caramelized when done. Once they come out, let them cool a bit and garnish with fresh thyme. Enjoy your tasty side dish! You can use many vegetables for this dish. I love Brussels sprouts, carrots, and bell peppers. They roast well and add great color. Pick fresh, firm vegetables. This will make your dish taste better. Also, try to cut them into similar sizes. This helps them cook evenly. To get that nice caramelized look, space the veggies on the baking sheet. If they are too close, they will steam rather than roast. Stir them halfway through cooking. This lets all sides brown nicely. The balsamic glaze adds sweetness and helps with caramelization. If you have leftovers, keep them in an airtight container. They will last about 3 days in the fridge. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes. This keeps them crispy. You can also microwave them, but they may get soft. Enjoy them again as a side dish or in a salad! {{image_2}} You can easily add proteins to your roasted vegetables. Chicken or shrimp pairs well with the glaze. Simply cut the chicken into bite-sized pieces. Toss it with the vegetables and glaze. You can also use chickpeas for a plant-based option. They add protein and texture, making the dish more filling. This dish is great for vegetarians and vegans. Just use maple syrup instead of honey for a vegan-friendly option. You can also add tofu for more protein. Cut the tofu into cubes and toss it with the vegetables. This keeps the meal hearty and satisfying. Feel free to mix up the glaze. Try using orange juice or lemon juice for a zesty twist. You can also add mustard for a tangy flavor. If you like spice, a pinch of red pepper flakes gives it a kick. These simple swaps can change the taste and make it fun! To keep your balsamic glazed roasted vegetables fresh, store them in an airtight container. Allow the veggies to cool down before sealing. This helps prevent moisture buildup, which can make them soggy. Place the container in the fridge. They will stay good for about 3-4 days. When you're ready to enjoy these veggies again, you can reheat them in several ways. The oven is best for keeping their crunch. Preheat your oven to 350°F (175°C). Spread the vegetables on a baking sheet and heat for about 10-15 minutes. You can also use the microwave. Just put them in a microwave-safe dish, cover, and heat for 1-2 minutes. Stir halfway for even warming. If you want to save some for later, freezing is a great choice. First, let the vegetables cool completely. Then, place them in a freezer-safe bag or container. Squeeze out as much air as you can before sealing. They will keep well for up to 3 months. When you are ready to eat, thaw them in the fridge overnight and reheat as mentioned above. You can prepare Balsamic Glazed Roasted Vegetables ahead of time. Chop the veggies and make the glaze. Store them in separate containers in the fridge. When ready to cook, toss the veggies with the glaze and roast. They will taste fresh and delicious. Yes, you can swap vegetables based on your taste. Try using zucchini, squash, or sweet potatoes. Just keep in mind to cut them into similar sizes for even cooking. Each vegetable adds a unique flavor and texture to the dish. These roasted veggies pair well with many dishes. Serve them with grilled chicken or fish for a tasty meal. They also work great in salads, grain bowls, or as a side to pasta. Get creative and enjoy their versatility! Leftovers of Balsamic Glazed Roasted Vegetables last about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. Reheat them in the oven or microwave when you're ready to enjoy them again. We explored how to make delicious balsamic glazed roasted vegetables. First, we listed key ingredients and seasonings. Then, I shared step-by-step instructions for prep and cooking. I included tips for choosing and storing veggies, plus variations for added protein options. Finally, I answered common questions to help you succeed. Enjoy your tasty dish! You’ll impress family and friends with these simple steps.$

Balsamic Glazed Roasted Vegetables

Discover the deliciousness of Balsamic Bliss Roasted Vegetables! This vibrant recipe featuring Brussels sprouts, carrots, and bell peppers is a perfect side dish for any meal. Toss your veggies in a sweet and tangy balsamic glaze and roast to caramelized perfection. Ready in just 45 minutes, it's easy, healthy, and full of flavor. Click to explore this recipe and elevate your culinary creations today!

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Ingredients

2 cups Brussels sprouts, halved

1 cup carrots, cut into sticks

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, cut into wedges

3 tablespoons balsamic vinegar

3 tablespoons olive oil

2 tablespoons honey or maple syrup

1 teaspoon garlic powder

Salt and pepper to taste

Fresh thyme leaves for garnish

Instructions

Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the Brussels sprouts, carrots, bell peppers, and red onion.

In a small bowl, whisk together the balsamic vinegar, olive oil, honey (or maple syrup), garlic powder, salt, and pepper.

Pour the balsamic mixture over the vegetables and toss until they are evenly coated.

Spread the vegetables in a single layer on a lined baking sheet, ensuring they have space to roast without overlapping.

Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

Remove from the oven and let cool slightly before garnishing with fresh thyme leaves.

Serve warm as a delightful side dish or toss with greens for a hearty salad!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4