ROASTED VEGETABLES WITH BALSAMIC GLAZE

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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.