Baking vegetables with a honey and balsamic vinegar glaze creates a delicious sweet and tangy flavor. Here’s a simple recipe to guide you through the process:
Honey Balsamic Roasted Vegetables
Ingredients:
- Vegetables: Choose a mix of your favorites (e.g., bell peppers, carrots, zucchini, red onions, Brussels sprouts, or asparagus).
- 2 tablespoons honey
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- Salt and pepper to taste
- Fresh herbs (optional): Thyme, rosemary, or parsley for garnish
Instructions:
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Preheat the Oven: Preheat your oven to 425°F (220°C).
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Prepare the Vegetables:
- Wash and cut your vegetables into uniform pieces for even cooking.
- If using Brussels sprouts, halve them; for carrots, slice them into rounds or sticks.
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Make the Glaze:
- In a small bowl, whisk together the honey, balsamic vinegar, olive oil, garlic powder, salt, and pepper until well combined.
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Combine:
- In a large bowl, toss the chopped vegetables with the honey-balsamic glaze until they are evenly coated.
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Spread on Baking Sheet:
- Line a baking sheet with parchment paper or foil for easy cleanup. Spread the coated vegetables in a single layer on the baking sheet.
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Bake:
- Roast in the preheated oven for about 20-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even cooking.
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Serve:
- Remove from the oven, taste, and adjust seasoning if needed. Garnish with fresh herbs if desired. Serve warm.
Tips:
- Add-Ins: You can add nuts (like walnuts or pecans) in the last 5 minutes of roasting for extra crunch.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Enjoy your delicious honey-balsamic roasted vegetables!
