Roast Vegetables with Balsamic Glaze Recipe

 How to Make Roast Vegetables with Balsamic Glaze

Roasted vegetables with balsamic glaze are a simple yet elegant side dish, perfect for any meal. The caramelized edges of the vegetables combined with the tangy sweetness of the glaze make this dish a crowd-pleaser. It’s versatile, healthy, and bursting with flavor. Follow this step-by-step recipe to bring a touch of gourmet to your table.

---

Ingredients

• 2 cups baby carrots
• 2 cups Brussels sprouts, halved
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, cut into wedges
• 2 cups butternut squash, cubed
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 cup balsamic vinegar
• 1 tablespoon honey (or maple syrup for a vegan option)

---

Step-by-Step Instructions

Step 1: Prepare the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Wash and cut all the vegetables as specified. Keep the pieces roughly the same size to ensure even cooking.
3. Place the prepared vegetables in a large mixing bowl.

---

Step 2: Season the Vegetables

1. Drizzle the olive oil over the vegetables.
2. Add salt, pepper, garlic powder, and dried thyme. Toss everything together until the vegetables are evenly coated.

---

Step 3: Arrange on a Baking Sheet

1. Spread the seasoned vegetables in a single layer on a large baking sheet. Avoid overcrowding, as this can cause the vegetables to steam instead of roast.
2. Use parchment paper or a silicone baking mat for easy cleanup.

---

Step 4: Roast the Vegetables

1. Place the baking sheet in the preheated oven and roast for 25–30 minutes, stirring halfway through to ensure even cooking.
2. The vegetables are ready when they are tender and slightly caramelized around the edges.

---

Step 5: Make the Balsamic Glaze

1. While the vegetables are roasting, combine the balsamic vinegar and honey (or maple syrup) in a small saucepan.
2. Heat over medium heat, stirring occasionally, until the mixture reduces by half and becomes syrupy. This usually takes about 5–7 minutes. Remove from heat and let it cool slightly.

---

Step 6: Combine and Serve

1. Once the vegetables are roasted, transfer them to a serving platter.
2. Drizzle the balsamic glaze over the top. Use as much or as little as you like, depending on your preference.
3. Serve warm and enjoy!

---

Tips for the Best Roast Vegetables with Balsamic Glaze

• Choose Fresh Veggies: Fresh, seasonal vegetables yield the best flavor.
• Customize Your Mix: Add zucchini, cherry tomatoes, or mushrooms for variety.
• Make It Ahead: Prep the veggies and glaze in advance to save time.

---

Why You’ll Love This Recipe

• Healthy and Nutritious: Packed with fiber, vitamins, and minerals.
• Versatile Side Dish: Pairs beautifully with roasted meats, pasta, or grain dishes.
• Burst of Flavor: The sweet-tangy glaze elevates the earthy roasted vegetables.

Roasted vegetables with balsamic glaze are an easy way to transform simple ingredients into a dish that shines. Whether for a holiday spread or a weeknight dinner, this recipe will leave everyone asking for more!