Description
A delicious and healthy recipe for Honey Balsamic Roasted Vegetables that combines a variety of colorful vegetables with a sweet and tangy dressing.
Ingredients
- 2 cups Brussels sprouts, halved
- 2 cups carrots, sliced into 1-inch pieces
- 2 cups bell peppers, chopped (any color)
- 1 medium red onion, cut into wedges
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the Brussels sprouts, carrots, bell peppers, and red onion.
- In a separate small bowl, whisk together the olive oil, balsamic vinegar, honey, garlic powder, salt, black pepper, and thyme (if using).
- Pour the dressing over the vegetables and toss until they are well coated.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- For added crunch, sprinkle some chopped nuts, like walnuts or pecans, over the vegetables during the last 5 minutes of roasting.
- Substitute the vegetables with seasonal options such as zucchini, asparagus, or sweet potatoes for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg