Name: Balsamic-Roasted Vegetables Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 cups Brussels sprouts, trimmed and halved; 2 cups carrots, peeled and sliced; 2 cups bell peppers, sliced; 1 red onion, cut into wedges; 4 cloves garlic, minced; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon dried thyme; Salt and pepper, to taste

Balsamic-Roasted Vegetables Recipe

Rosanne Purnell Modified: November 12, 2023

Photos of Balsamic-Roasted Vegetables Recipe

How To Make Balsamic-Roasted Vegetables

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Preparation: 10 minutes

Cooking: 25 minutes

Total: 35 minutes

Serves:

Ingredients

2 cups Brussels sprouts, trimmed and halved
2 cups carrots, peeled and sliced
2 cups bell peppers, sliced
1 red onion, cut into wedges
4 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
Salt and pepper, to taste

Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, combine the Brussels sprouts, carrots, bell peppers, red onion, and garlic.
Drizzle the olive oil and balsamic vinegar over the vegetables. Sprinkle with thyme, salt, and pepper. Toss to coat evenly.
Spread the vegetables in a single layer on a baking sheet.
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned, stirring once halfway through.
Serve the balsamic-roasted vegetables hot as a flavorful side dish.