Description
A delightful medley of Brussels sprouts, carrots, bell peppers, and red onion tossed in a sweet and tangy balsamic glaze, then perfectly roasted to bring out their natural caramelized flavors. This healthy and vibrant dish is easy to prepare and makes a wonderful side for any family meal.
Ingredients
Scale
Vegetables
- 2 cups Brussels sprouts (trimmed and halved)
- 2 cups carrots (peeled and sliced into rounds)
- 2 cups bell peppers (chopped into bite-sized pieces)
- 1 cup red onion (sliced)
Glaze
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey (or maple syrup for a vegan option)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure a hot environment for roasting the vegetables evenly and caramelizing them perfectly.
- Prepare Vegetables: Rinse the Brussels sprouts, carrots, bell peppers, and red onion under cold water. Trim and slice them into uniform sizes to promote even cooking during roasting.
- Mix Glaze: In a small bowl, combine the balsamic vinegar, olive oil, and honey or maple syrup. Season with salt and pepper and stir until the mixture is well blended.
- Coat Vegetables: Drizzle the balsamic glaze over the prepared vegetables in a large bowl. Gently toss the vegetables so that each piece is evenly coated with the flavorful mixture.
- Arrange on Baking Sheet: Spread the coated vegetables out in a single layer on a baking sheet. Make sure they are not overcrowded to allow for proper roasting and caramelization.
- Roast: Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes. Stir the vegetables halfway through cooking to achieve even roasting and browning.
- Serve: Remove the vegetables from the oven and let them cool for a minute. Transfer to a serving dish and enjoy warm, either as a side dish or tossed in a salad.
Notes
- For a vegan option, substitute honey with maple syrup.
- Make sure to cut vegetables into similar sizes for even cooking.
- You can add other vegetables like zucchini or mushrooms based on preference.
- Do not overcrowd the baking sheet as it may cause the vegetables to steam rather than roast.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
