Balsamic Roasted Vegetables
An easy recipe for maple glazed balsamic roasted vegetables.
Servings 4
Calories 210kcal
Equipment
- large roasting pan
Ingredients
- 2 cups zucchini
- 2 cups bell peppers any color
- 1 cup Brussel sprouts
- 1 cup portabella cap
- 1 cup broccoli
- 1/2 teaspoon salt
For the maple balsamic glaze
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- Preheat your oven to 400°F (204°C).
- Wash and slice any vegetables you would like to roast, totaling 8 cups.
- Toss all the vegetables into a large 9x13-inch baking pan (like the kind used for lasagna).
- Mix the olive oil, balsamic vinaigrette, maple syrup, and garlic powder in a small container, then pour the dressing over the veggies.
- Stir well to coat the vegetables in the dressing.
- Bake at 400° F (200° C) for a total of 45 minutes, taking the dish out of the oven and stirring the veggies every 15 minutes.
- Serve over rice, mixed with pasta, or as a side dish.
Notes
- You can use 8 cups of any type of veggies that you have. It doesn't have to be the specific ones listed in the ingredient section.
- If you want to use spinach or other leafy greens, put them in about 5 minutes before the end of roasting.
- Save the extra liquid at the bottom of the baking dish to drizzle over the rice.
- You may need to slightly adjust the cooking time depending on the size of the sliced vegetables and their water content.
- Zucchini, summer squash, and mushrooms have a higher water content, making them juicier; root vegetables and broccoli dry out faster. (A mix of both works well.)
Nutrition
Serving: 1cup | Calories: 210kcal | Carbohydrates: 19g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 607mg | Potassium: 586mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2764IU | Vitamin C: 145mg | Calcium: 46mg | Iron: 1mg