Tender vegetables roasted with a sweet and tangy balsamic glaze for a colorful, flavorful side dish.
Ingredients
Scale
2 cups carrots, peeled and cut into sticks
2 cups sweet potatoes, peeled and cubed
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, cut into half-moons
1 red onion, cut into wedges
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
- Toss vegetables with olive oil in a large bowl.
- Mix balsamic vinegar, honey or maple syrup, garlic, thyme, rosemary, salt, and pepper in a separate bowl.
- Pour glaze over vegetables and toss to coat evenly.
- Spread vegetables on baking sheet in a single layer.
- Roast 25–30 minutes, stirring halfway, until tender and caramelized.
- Optionally drizzle extra balsamic vinegar over vegetables before serving