Description
A simple and flavorful recipe for maple glazed balsamic roasted vegetables, combining zucchini, bell peppers, brussels sprouts, portabella mushrooms, and broccoli tossed in a sweet and tangy dressing, then oven-roasted to perfection. Perfect as a side dish or mixed into rice or pasta.
Ingredients
Scale
Vegetables
- 2 cups zucchini, sliced
- 2 cups bell peppers (any color), chopped
- 1 cup Brussels sprouts, halved
- 1 cup portabella cap, diced
- 1 cup broccoli florets
Seasoning & Dressing
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 400° F (200° C) to prepare for roasting the vegetables evenly.
- Prepare Vegetables: Wash and slice all the vegetables so that they total approximately 8 cups in volume. This includes zucchini, bell peppers, Brussels sprouts, portabella mushrooms, and broccoli.
- Combine in Pan: Toss all the prepared vegetables into a large 9 x 13-inch baking pan, similar to a lasagna pan, ensuring they are spread evenly for roasting.
- Mix Dressing: In a small container, whisk together the olive oil, balsamic vinegar, maple syrup, garlic powder, and salt to create a flavorful glaze for the vegetables.
- Coat Vegetables: Pour the dressing over the vegetables in the pan and stir thoroughly to coat them evenly with the glaze.
- Roast Vegetables: Place the pan in the preheated oven and roast at 400° F (200° C) for 45 minutes total. Every 15 minutes, remove the pan and stir the vegetables to ensure even cooking and caramelization.
- Serve: Once roasted and tender, serve the balsamic roasted vegetables as a side dish, over rice, or mixed with pasta for a complete meal.
Notes
- This recipe offers an easy way to enjoy a healthy and flavorful medley of roasted vegetables with a sweet and tangy maple balsamic glaze.
- Feel free to use any combination of vegetables you prefer, maintaining the total volume.
- Stirring during roasting is key to an even caramelization and prevents sticking.
- Leftovers can be stored in the refrigerator and reheated for a quick meal addition.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 13 g
- Sodium: 607 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
