ROASTED VEGETABLES WITH BALSAMIC GLAZE
Roasted Vegetables with Balsamic Glaze is an easy and healthy dish that showcases the natural sweetness of the vegetables, enhanced by a tangy balsamic glaze. This recipe features carrots, zucchini, and red bell pepper, all roasted with olive oil, salt, and pepper. The balsamic vinegar adds a delightful depth of flavour, balancing the earthiness of the vegetables with a subtle sweetness. You can serve this versatile dish as a side for a main course or as a light, standalone meal. This dish will surely please a crowd, perfect for a weeknight dinner or a festive holiday spread.
RECIPE CATEGORY
Lunch, Dinner, Side
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION / TECHNIQUES
Roast, 5 Ingredients or Less
OCCASION / HOLIDAY
Weeknight Dinner, Thanksgiving, Family Meal
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegetarian, Vegan, Gluten-Free, Low Fat, Healthy, Quick & Easy
DISH TYPE
Side Dish, Vegetables
INGREDIENTS FOR ROASTED VEGETABLES WITH BALSAMIC GLAZE
- 1/2 cup carrots, sliced
- 1/2 cup zucchini, sliced
- 1/4 red bell pepper, diced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 110 kcal
- Protein: 1g
- Carbohydrates: 10g
- Sugars: 6g
- Fat: 7g
- Saturated Fat: 1g
- Sodium: 120mg
- Fibre: 2g
- Vitamin A: 120% of Daily Value (DV)
- Vitamin C: 60% of Daily Value (DV)
PREPARATION FOR ROASTED VEGETABLES WITH BALSAMIC GLAZE
- Preheat the Oven: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Prepare the Vegetables: In a large mixing bowl, toss the sliced carrots, zucchini, and diced red bell pepper with olive oil, salt, and pepper until evenly coated.
- Roast the Vegetables: Spread the vegetables in a single layer on the prepared baking sheet. Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly caramelised, stirring halfway through.
- Add the Balsamic Glaze: In the last 5 minutes of roasting, drizzle the balsamic vinegar over the vegetables and return to the oven to finish roasting.
- Serve: Remove the vegetables from the oven and transfer them to a serving dish. Drizzle with any remaining balsamic glaze from the baking sheet. Serve warm.
PREP TIME
10 minutes
COOKING TIME
25 minutes
TIPS FOR ROASTED VEGETABLES WITH BALSAMIC GLAZE
- For even cooking, make sure to cut the vegetables into similar-sized pieces.
- If you prefer a sweeter glaze, add a teaspoon of honey to the balsamic vinegar before drizzling.
- Roasting times may vary depending on the size of the vegetable pieces, so keep an eye on them to avoid burning.
VARIATIONS
- Add vegetables like cherry tomatoes, mushrooms, or Brussels sprouts for more variety.
- Sprinkle with fresh herbs like parsley or thyme after roasting for an extra flavour.
- Add a pinch of red pepper flakes to the vegetables for a spicy kick before roasting.
PREPPING AND STORAGE
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 10 minutes or until warmed.
- Freezer: Freeze the roasted vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.