Balsamic Glazed Roasted Vegetables Recipe
Colorful vegetables roasted and coated in a sweet and tangy balsamic glaze, perfect for holiday meals or weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 6 servings 1x
Ingredients
Scale
2 cups carrots, peeled and cut into sticks
2 cups zucchini, sliced into half-moons
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 small red onion, sliced
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey or brown sugar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme leaves
Optional: 1/4 teaspoon red pepper flakes
Instructions
- Preheat oven to 425°F; line a baking sheet with parchment or grease lightly.
- Whisk olive oil, balsamic vinegar, honey, garlic, salt, pepper, and herbs.
- Toss vegetables in glaze until evenly coated.
- Spread on baking sheet in single layer; roast 25–30 minutes, stirring halfway.
- Taste and adjust seasoning; garnish with fresh herbs and serve.