Balsamic roasted veggies recipe Elevate flavor w this simple dish Roasting techniquetech enhances veggies Unlock robust taste now 140 chars
Total Time:45 minutes
Yield:6 servings 1x
Ingredients
Scale
1 lb (450g) Assorted Vegetables (broccoli, Brussels sprouts, carrots, bell peppers, red onion, zucchini, cherry tomatoes)
3 tablespoons Balsamic Glaze
2 tablespoons Extra Virgin Olive Oil
2 cloves Garlic, minced
1 teaspoon Dried Italian Herbs (oregano, basil, thyme, rosemary)
Salt and Black Pepper to taste
Parmesan cheese (grated) for garnish (optional)
Fresh herbs (parsley or basil, chopped) for garnish (optional)
Instructions
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Vegetables: Wash and chop all the vegetables into evenly sized pieces.
Toss with Oil and Seasonings: In a large bowl, toss the vegetables with olive oil, minced garlic, dried herbs, salt, and pepper.
Arrange on a Baking Sheet: Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Roast the Vegetables: Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir the vegetables halfway through to ensure even cooking.
Add the Balsamic Glaze: Remove the baking sheet from the oven and drizzle the balsamic glaze over the roasted vegetables. Toss gently to coat.
Return to Oven: Return the baking sheet to the oven for another 5 minutes, or until the balsamic glaze has thickened and is slightly sticky.
Serve: Remove the vegetables from the oven and let them cool slightly before serving. Garnish with Parmesan cheese or fresh herbs, if desired.
Notes
Learn how to create perfectly Balsamic Roasted Vegetables, a versatile and flavorful dish. Includes ingredient selection, cooking instructions, nutritional information, and serving suggestions.
