Balsamic Roasted Vegetables 🥕🫑🥦
This Balsamic Roasted Vegetables recipe is a simple yet flavorful side dish featuring a medley of fresh vegetables roasted to perfection with a tangy balsamic glaze. A mix of carrots, bell peppers, zucchini, and red onions are tossed with olive oil, balsamic vinegar, garlic, and seasonings, then roasted until caramelized and tender. The balsamic reduction enhances the natural sweetness of the vegetables, making this dish a perfect complement to any meal. Serve it alongside grilled meats, pasta, or as a hearty addition to grain bowls for a delicious, nutritious side.
Equipment
- Chef's Knife
- Sheet Pan
- Cutting Board
Ingredients
- 4 cups mixed vegetables such as cherry tomatoes, bell peppers, zucchini, red onion, carrots, and broccoli (cut into bite-sized pieces)
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried Italian herbs rosemary, thyme, oregano
- Salt and pepper to taste
- Fresh basil or parsley for garnish optional
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried Italian herbs, salt, and pepper.
- Place the mixed vegetables on a large baking sheet in a single layer.
- Drizzle the balsamic mixture over the vegetables, tossing to coat them evenly.
- Roast the vegetables in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized, stirring halfway through the cooking time for even roasting.
- Once the vegetables are done, remove them from the oven and transfer to a serving dish.
- Garnish with fresh basil or parsley if desired.
- Serve the balsamic roasted vegetables as a flavorful side dish to complement your main course.
Notes
Cooking Supplies Must Haves!
Chef’s Knife: https://amzn.to/42xH3vB
Sheet Pan:https://amzn.to/3CGx0tp
Cutting Board: https://amzn.to/4glMMHV
