Go Back
- 1 medium zucchini - 1 red bell pepper - 1 yellow bell pepper - 1 small red onion - 2 cups Brussels sprouts - 3 tablespoons balsamic vinegar - 2 tablespoons extra virgin olive oil - 1 tablespoon honey - 3 cloves garlic - Salt and black pepper - Fresh herbs for garnish Using fresh vegetables makes a big difference in taste. Fresh veggies hold more nutrients. They also provide vibrant colors and better textures. When you bite into a fresh vegetable, you get the real flavor. Quality balsamic vinegar is crucial too. It should be rich and thick, with a sweet touch. Good balsamic vinegar enhances the overall flavor of the dish. It gives a deep, tangy taste that pairs well with the veggies. Always choose the best ingredients you can find for this recipe. They make your Balsamic Roasted Veggies truly shine. For the full recipe, check out Balsamic Bliss Roasted Veggies. First, preheat your oven to 425°F (220°C). This step ensures your veggies cook evenly and roast nicely. While the oven heats, wash and slice your vegetables. For this recipe, you'll need: - 1 medium zucchini, sliced into half-moons - 1 red bell pepper, cut into bite-sized pieces - 1 yellow bell pepper, cut into bite-sized pieces - 1 small red onion, cut into wedges - 2 cups Brussels sprouts, ends trimmed and halved In a large bowl, combine all the sliced veggies. Toss them gently to mix them well. Next, let's make the balsamic dressing. You will need: - 3 tablespoons balsamic vinegar - 2 tablespoons extra virgin olive oil - 1 tablespoon honey - 3 cloves garlic, minced - Salt and freshly cracked black pepper, to taste In a small bowl, whisk the balsamic vinegar, olive oil, honey, minced garlic, and a pinch of salt and pepper. Keep mixing until you get a smooth dressing. This dressing adds great flavor to your veggies. Now it's time to coat the vegetables. Pour the balsamic dressing over the veggies in the large bowl. Use a spatula to toss everything together. Make sure each piece is well-coated with the dressing. Prepare a large baking sheet by lining it with parchment paper. Spread the coated veggies out in a single layer. Avoid overcrowding the pan; this helps them roast better. Place the baking sheet in the preheated oven. Roast the veggies for 25-30 minutes. Stir them halfway through to ensure even cooking. You want them tender and caramelized. Once done, take the baking sheet out and let the veggies cool for a few minutes. Serve them hot, garnished with fresh herbs for a lovely touch. Enjoy this flavorful dish! For the full recipe, check out Balsamic Bliss Roasted Veggies. To get great roasted veggies, avoid overcrowding the baking sheet. When veggies sit too close, they steam instead of roast. Give them space! Spread them out in a single layer. This way, they get crispy and caramelized. You can tell when veggies are done by looking for golden edges and a tender inside. A fork should easily slide through them. If they look shiny and slightly wrinkled, they are ready! To make your veggies even tastier, add herbs like oregano or basil. They pair well with balsamic vinegar. You can also sprinkle in some red pepper flakes for a little heat. If you want a different sweet note, try maple syrup instead of honey. It adds a unique depth to the flavors. Garnishing makes your dish pop! Use fresh rosemary or thyme sprigs on top. They add color and a nice aroma. When serving, consider placing the veggies on a colorful plate. This makes the dish look more inviting. You can also add a drizzle of balsamic glaze for extra flair. For the full details on making this dish, check the Full Recipe. {{image_4}} You can change the veggies based on what’s in season. In summer, add sweet corn or fresh tomatoes for a burst of flavor. In fall, try root vegetables like carrots or sweet potatoes. They bring a lovely heartiness to the dish. You can mix and match these veggies to keep things fresh and exciting. Have fun with different vinegars! Swap balsamic for apple cider vinegar or red wine vinegar for unique tastes. You can also add cheese for richness. Feta brings a tangy flavor, while Parmesan adds a nutty touch. Just sprinkle it on the veggies right before serving for a cheesy finish. This recipe fits many diets! It’s vegan and gluten-free as it stands. If you want a low-carb option, skip the honey or use a sweetener with fewer carbs. You can enjoy this dish while keeping your dietary needs in mind. Each twist allows you to enjoy flavors and meet your health goals. To keep your roasted veggies fresh, let them cool first. Then, place them in an airtight container. Use glass or BPA-free plastic containers for best results. Make sure to store them in the fridge. They will stay good for about 3 to 5 days. Keeping them sealed helps prevent them from drying out. When you reheat your veggies, aim to keep their texture. The best way is to use the oven. Preheat your oven to 350°F (175°C). Spread the veggies in a single layer on a baking sheet. Heat for about 10 to 15 minutes until warmed through. You can also use a skillet on medium heat. Stir occasionally to warm them evenly. Enjoy them within a few days for the best taste. Balsamic roasted veggies can last about 3 to 5 days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. If they start to smell funny or look slimy, it’s time to toss them. Yes! You can make balsamic roasted veggies ahead of time. Roast them and let them cool. Then, store them in the fridge. You can reheat them later for a quick side dish. Just remember to enjoy them within a week. Balsamic roasted veggies go well with many dishes. They pair nicely with grilled chicken or fish. You can also serve them with pasta or quinoa. They add color and flavor to any meal. You can use frozen vegetables, but fresh ones are best. Frozen veggies can have extra water, which makes them soggy. If you use frozen, roast them a bit longer to help them crisp up. Your veggies are done when they are tender and slightly brown. They should be fork-tender but not mushy. Look for a nice caramelized color on the edges. That’s when they are perfect! For the full recipe, check out Balsamic Bliss Roasted Veggies. In this post, we explored how to prepare delicious balsamic roasted vegetables. We highlighted key ingredients, the importance of freshness, and shared step-by-step instructions for roasting. I also offered tips for the perfect roast and ways to enhance flavor. Remember, you can vary ingredients by season and adapt for dietary needs. Enjoying fresh and flavorful veggies can elevate any meal. Keep these tips in mind for healthy and tasty dishes every time. Your kitchen can be a place of creativity and joy with every roast.

Balsamic Roasted Veggies

Elevate your dinner with these Balsamic Bliss Roasted Veggies! This colorful dish combines zucchini, bell peppers, red onion, and Brussels sprouts, all drizzled with a flavorful balsamic dressing. Perfectly roasted to caramelized perfection, it's a nutritious addition to any meal. Don't miss out on the easy steps to create this delicious recipe—click through to explore how to make this tasty side that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 medium zucchini, sliced into half-moons

1 red bell pepper, cut into bite-sized pieces

1 yellow bell pepper, cut into bite-sized pieces

1 small red onion, cut into wedges

2 cups Brussels sprouts, ends trimmed and halved

3 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

1 tablespoon honey

3 cloves garlic, minced

Salt and freshly cracked black pepper, to taste

Fresh rosemary or thyme sprigs for garnish

Instructions
 

Preheat the Oven: Set your oven to preheat at 425°F (220°C).

    Prepare the Vegetables: In a large mixing bowl, combine the sliced zucchini, chopped red bell pepper, chopped yellow bell pepper, red onion wedges, and halved Brussels sprouts. Toss them gently to mix the vegetables evenly.

      Make the Balsamic Dressing: In a separate small bowl, whisk together the balsamic vinegar, extra virgin olive oil, honey, minced garlic, and a pinch of salt and freshly cracked black pepper. Continue whisking until all ingredients are well combined and creamy.

        Coat the Vegetables: Pour the balsamic dressing over the mixed vegetables in the large bowl. Use a spatula or wooden spoon to toss everything together thoroughly, ensuring each piece of vegetable is well-coated with the dressing.

          Spread on Baking Sheet: Line a large baking sheet with parchment paper for easy cleanup. Spread the coated vegetables in a single layer on the baking sheet, making sure not to overcrowd them for optimal roasting.

            Roast the Veggies: Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes. Stir them halfway through cooking for even roasting, until they are tender and beautifully caramelized.

              Cool Slightly: Once done, carefully remove the baking sheet from the oven and let the roasted veggies cool for a few minutes.

                Serve and Garnish: Transfer the roasted vegetables to a serving dish. Garnish with fresh sprigs of rosemary or thyme for a burst of aroma and color before serving.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4