Broiled Balsamic Maple Vegetables
Elevate your vegetable game with this Broiled Balsamic Maple Vegetables recipe, a vibrant medley of carrots, Brussels sprouts, red bell pepper, and zucchini roasted to caramelized perfection under the broiler. Tossed in a tantalizing blend of olive oil, balsamic vinegar, maple syrup, and minced garlic, these veggies boast a perfect balance of sweet, tangy, and savory flavors, complemented by earthy thyme and a hint of black pepper. With just 15 minutes of prep and 25 minutes of cook time, this dish is a quick yet impressive addition to your dinner table. Ideal as a wholesome side or a light vegetarian main, these broiled vegetables shine even brighter with a sprinkle of fresh parsley to serve. Perfect for weeknights or holiday gatherings, this recipe infuses everyday vegetables with irresistible gourmet flair.
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Recipe Information
Ingredients
- 2 large Carrots
- 300 grams Brussels sprouts
- 1 medium Red bell pepper
- 1 medium Zucchini
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1.5 tablespoons Maple syrup
- 2 cloves Garlic
- 1 teaspoon Dried thyme
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven's broiler to high and position a rack about 6 inches from the heat source.
Prepare the vegetables: Peel the carrots and slice them into thin sticks. Trim the ends of the Brussels sprouts and halve them. Slice the red bell pepper into strips and the zucchini into rounds about 1/4 inch thick.
In a large bowl, combine the olive oil, balsamic vinegar, maple syrup, minced garlic, dried thyme, salt, and black pepper. Whisk until well blended.
Add the prepared vegetables to the bowl with the balsamic maple mixture. Toss until all the vegetables are evenly coated.
Line a large baking sheet with foil or parchment paper. Spread the vegetables in an even layer on the baking sheet, making sure not to overcrowd them.
Place the baking sheet under the broiler and cook for 12-15 minutes, flipping the vegetables halfway through. They should become tender with caramelized edges by the end.
Remove the vegetables from the oven and let them cool for 2-3 minutes. Taste and adjust the seasoning with additional salt or pepper, if needed.
Transfer the vegetables to a serving dish and garnish with chopped fresh parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3214 mg | 140% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 56.4 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1255 mg | 27% | |
*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.
