BALSAMIC GLAZED VEGETABLES

Balsamic Glazed Vegetables are a flavorful and vibrant side dish that perfectly balances the natural sweetness of roasted vegetables with the tangy richness of balsamic vinegar. The vegetables—such as carrots, bell peppers, zucchini, and onions—are roasted until tender and caramelized, then drizzled with a luscious balsamic glaze that enhances their flavor with a deep, sweet-savory finish. This dish is simple to prepare yet sophisticated in taste, making it an excellent addition to any meal, whether for a weeknight dinner or a special occasion. The combination of balsamic vinegar and roasted vegetables makes for a delicious, healthy, and visually appealing side.

Ingredients:

• 2 large carrots, peeled and sliced into 1-inch pieces
• 1 red bell pepper, cut into 1-inch strips
• 1 zucchini, sliced into 1/2-inch rounds
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon fresh thyme leaves (optional)
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Vegetables: In a large bowl, toss the carrots, bell pepper, zucchini, and onion with olive oil, salt, and pepper until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.
3. Roast the Vegetables: Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
4. Make the Balsamic Glaze: While the vegetables are roasting, combine the balsamic vinegar and honey (or maple syrup) in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, and cook for 5-7 minutes until the glaze thickens slightly. Remove from heat and set aside.
5. Finish the Dish: Once the vegetables are roasted, remove them from the oven and transfer them to a serving platter. Drizzle the balsamic glaze over the vegetables and toss gently to coat.
6. Garnish and Serve: Sprinkle with fresh thyme leaves and parsley, if desired. Serve warm.

Balsamic Glazed Vegetables are a perfect side dish for any main course. The tangy glaze pairs beautifully with the natural sweetness of the roasted vegetables, creating a satisfying and flavorful dish that’s both healthy and indulgent.