Description
Colorful, caramelized, and bursting with tangy balsamic glaze—these roasted vegetables are anything but ordinary. They pair perfectly with any protein or shine solo as a hearty plant-based dish. Simple to prep, easy to love, and hard to resist!
Ingredients
2 cups broccoli florets
2 cups cauliflower florets
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 medium red onion, cut into wedges
2 medium carrots, sliced
1 zucchini, sliced
¼ cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
2 garlic cloves, minced
Salt and black pepper, to taste
Optional: fresh thyme or rosemary
Instructions
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
In a large bowl, whisk together olive oil, balsamic vinegar, honey/maple syrup, garlic, salt, and pepper.
Add all vegetables and toss to coat well.
Spread veggies in a single layer on the baking sheets.
Roast for 25–30 minutes, stirring halfway through, until tender and slightly crisp on the edges.
Sprinkle with fresh herbs if using and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 130 / serving
- Sugar: 7g / serving
- Fat: 8g / serving
- Carbohydrates: 14g / serving
- Fiber: 4g / serving
- Protein: 2g / serving