Balsamic Glazed Roast Vegetables
Elevate your vegetable game with this irresistible recipe for Balsamic Glazed Roast Vegetables, a vibrant medley of caramelized carrots, red bell peppers, zucchini, red onion, and juicy cherry tomatoes. Tossed in a luscious balsamic-honey glaze infused with garlic and roasted to perfection, these veggies come alive with sweet, tangy, and savory flavors in every bite. With a prep time of just 15 minutes, this dish is as effortless as it is delicious, making it the perfect side dish for weeknight dinners or holiday feasts. Garnished with fresh parsley, this colorful vegetarian recipe is not only packed with nutrients but also bursting with flavor, sure to impress both plant-based and omnivorous eaters alike. Serve it warm for a wholesome, crowd-pleasing addition to any meal!
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Recipe Information
Ingredients
- 4 medium Carrots
- 2 large Red bell peppers
- 2 medium Zucchini
- 1 large Red onion
- 1.5 cups Cherry tomatoes
- 3 tablespoons Olive oil
- 3 tablespoons Balsamic vinegar
- 1.5 tablespoons Honey
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Peel and cut the carrots into thin sticks. Chop the red bell peppers and zucchini into bite-sized pieces. Peel and cut the red onion into wedges.
Combine the chopped carrots, red bell peppers, zucchini, red onion, and cherry tomatoes in a large mixing bowl.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, garlic powder, salt, and black pepper.
Pour the balsamic glaze over the vegetables in the mixing bowl. Toss thoroughly to ensure all the vegetables are evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded for even roasting.
Roast the vegetables in the preheated oven for 30-35 minutes, tossing halfway through, until they are tender and slightly caramelized at the edges.
Remove the roasted vegetables from the oven and let them cool for 2-3 minutes. Sprinkle with freshly chopped parsley for garnish.
Serve warm as a side dish or enjoy them as a wholesome plant-based main course.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6323 mg | 275% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 98.2 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3457 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
