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To make Honey Balsamic Roasted Vegetables, you need: - 2 cups Brussels sprouts, halved - 2 medium carrots, sliced into thin rounds - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 red onion, cut into wedges - 3 tablespoons olive oil - 2 tablespoons balsamic vinegar - 3 tablespoons honey - Salt and pepper to taste - 1 teaspoon dried thyme - 1 teaspoon garlic powder This blend of veggies offers great taste and texture. Fresh vegetables make a big difference. They add bright flavors and vibrant colors. You want your Brussels sprouts to be firm and green. Look for carrots that are crisp and smooth. Choose bell peppers that feel heavy for their size. The best veggies enhance the taste and look of the dish. If you can't find Brussels sprouts, use broccoli or cauliflower. For carrots, try parsnips for a different flavor. You can swap out red onion for a sweet onion if you prefer a milder taste. If you want a vegan dish, replace honey with maple syrup. These swaps let you enjoy the dish no matter what you have on hand. For the full recipe, check out the detailed instructions. To make Honey Balsamic Roasted Vegetables, start by prepping your veggies. First, wash and cut the Brussels sprouts in half. Slice the carrots into thin rounds. Then, chop the red and yellow bell peppers. Finally, cut the red onion into wedges. Place all these veggies in a large mixing bowl. Next, grab a small bowl to mix your sauce. Whisk together the olive oil, balsamic vinegar, honey, salt, and pepper. Add the dried thyme and garlic powder for extra flavor. Once everything is well combined, pour this honey balsamic mixture over your vegetables. Toss them well to coat each piece evenly. Now, it's time to roast. Spread the coated veggies onto a baking sheet lined with parchment paper. Make sure they are in a single layer for even cooking. Preheat your oven to 425°F (220°C). This high heat helps the vegetables caramelize. Roast them for about 25 to 30 minutes. Be sure to stir the vegetables halfway through. This ensures that they cook evenly and get that nice caramelized edge. For the best results, choose fresh, high-quality vegetables. They will taste better and roast more evenly. Avoid overcrowding the baking sheet; give your veggies space to breathe. If they are too close together, they will steam instead of roast. Also, keep an eye on the time. Every oven is different, so check your veggies around the 20-minute mark. You want them tender and slightly charred but not burnt. Enjoy this colorful dish warm as a side or in a grain bowl. For the full recipe, refer above. When picking vegetables, choose fresh ones. Look for vibrant colors and firm textures. Good choices include Brussels sprouts, bell peppers, onions, and carrots. These veggies hold up well when roasted. You can also try sweet potatoes or zucchini for variety. Each of these adds flavor and color to the dish. To coat veggies evenly, start with a large bowl. Add your chopped vegetables first. Then, pour the honey balsamic mixture over them. Use your hands or a spatula to toss them well. Make sure every piece gets some sauce. This ensures they roast nicely and caramelize with great flavor. Cooking times vary based on the type of vegetable. For softer veggies like bell peppers, 20-25 minutes works well. For denser ones like Brussels sprouts, aim for 25-30 minutes. Always check for tenderness by piercing with a fork. If they are not soft yet, give them a few more minutes. Remember, you can find the full recipe above for precise times. {{image_2}} You can change up the vegetables in this dish. Try using zucchini, asparagus, or sweet potatoes. Each option will give the dish a new taste. Mix in some cherry tomatoes for a pop of color and flavor. You can also add a sprinkle of feta cheese for a salty kick. To make this dish a full meal, add proteins like grilled chicken, shrimp, or tofu. Serve the roasted veggies over a bed of quinoa or rice. This will add texture and make your meal hearty. For a plant-based option, try adding chickpeas for extra protein and fiber. Seasonal produce can change the flavors in your dish. In spring, add fresh peas or radishes. In summer, mix in fresh corn or eggplant. Fall is perfect for root vegetables like butternut squash and parsnips. Each season brings unique tastes to your honey balsamic roasted vegetables. Explore the farmer's market to find the freshest options. For the full recipe, check out the details above! After enjoying your Honey Balsamic Roasted Vegetables, store leftovers in an airtight container. Let them cool to room temperature first. This prevents steam from making them soggy. Keep the container in the fridge. They will stay fresh for 3 to 4 days. When you are ready to enjoy your leftovers, choose the oven for reheating. Preheat the oven to 350°F (175°C). Spread the vegetables on a baking sheet. Heat them for about 10 to 15 minutes. This keeps them crispy and flavorful. You can also use a microwave, but be careful. The microwave may make them soft. If you use it, heat them in short bursts. Stir in between to ensure even warming. If you want to save them for later, freezing is a good option. Place cooled vegetables in a freezer-safe bag. Remove as much air as you can before sealing. They will last for about 2 to 3 months in the freezer. When you are ready to eat them, thaw in the fridge overnight. Reheat them in the oven for the best taste. Freezing may change the texture a bit, but the flavor will still be great. Enjoy your Honey Balsamic Roasted Vegetables anytime! For the complete recipe, check out the Full Recipe section. To make this dish vegan, simply swap the honey for maple syrup or agave nectar. Both options work well and keep the sweet flavor. You can also use brown sugar if you prefer. This way, you still enjoy the same tasty roasted veggies without any animal products. I love serving Honey Balsamic Roasted Vegetables warm as a side dish. They pair nicely with grilled meats or fish. You can also add them to a grain bowl with quinoa or rice. For a fun twist, toss them into a salad with greens and nuts. They add color and flavor to any meal. Yes, you can use other vinegars if you like. Red wine vinegar or apple cider vinegar can work well. Each type will give a different taste. Just remember to adjust the sweetness since other vinegars may be less sweet than balsamic. Enjoy experimenting to find your favorite flavor! Honey Balsamic Roasted Vegetables are simple to make and tasty. We covered the best ingredients, step-by-step instructions, and useful tips. I shared variations to suit your taste and how to store leftovers for later. Remember, using fresh veggies makes a real difference. This dish can be a great side or a meal on its own. Experiment with flavors and enjoy! You can create your perfect blend of veggies anytime.

Honey Balsamic Roasted Vegetables

Elevate your dinner with these delicious honey balsamic roasted vegetables! This easy recipe combines Brussels sprouts, carrots, and bell peppers, all drizzled in a sweet and tangy honey balsamic glaze. Perfect as a side dish or a vibrant addition to your meals, this flavorful dish is sure to impress. Ready in just 45 minutes, click to discover the full recipe and bring a burst of color and taste to your table!
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Ingredients
  

2 cups Brussels sprouts, halved

2 medium carrots, sliced into thin rounds

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 red onion, cut into wedges

3 tablespoons olive oil

2 tablespoons balsamic vinegar

3 tablespoons honey

Salt and pepper to taste

1 teaspoon dried thyme

1 teaspoon garlic powder

Instructions
 

Preheat your oven to 425°F (220°C).

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

      In a separate small bowl, whisk together olive oil, balsamic vinegar, honey, salt, pepper, thyme, and garlic powder until well blended.

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

          Spread the coated vegetables in a single layer on a baking sheet lined with parchment paper.

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

              Once done, remove from the oven and let cool for a few minutes.

                Serve warm as a side dish or a colorful addition to a grain bowl.

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