Are you tired of bland, boring vegetable sides that nobody wants to eat? Get ready to transform your dinner table with these mouthwatering Roasted Vegetables with Balsamic – a culinary masterpiece that turns ordinary produce into a flavor explosion! With just a few simple ingredients and some kitchen magic, you'll create a dish so delicious, even veggie-skeptics will be coming back for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups broccoli florets
- 2 cups bell peppers, sliced
- 1 cup carrots, sliced
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash all vegetables thoroughly under cool running water. Pat dry with clean kitchen towels or paper towels to remove excess moisture.
- Cut broccoli into uniform bite-sized florets. Slice bell peppers into even strips approximately 1-inch wide. Slice carrots diagonally into uniform pieces about 1/2-inch thick to ensure even roasting.
- In a large mixing bowl, combine sliced broccoli, bell peppers, and carrots. Drizzle olive oil over the vegetables and toss gently to coat each piece evenly.
- Sprinkle salt and freshly ground black pepper over the vegetables. Mix well to distribute seasonings uniformly.
- Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows proper caramelization and roasting.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring once halfway through to ensure even browning.
- During the last 5 minutes of roasting, drizzle balsamic vinegar over the vegetables and gently toss to coat.
- Remove from oven when vegetables are tender and have golden brown edges. The balsamic vinegar will create a beautiful caramelized glaze.
- Let the roasted vegetables rest for 2-3 minutes before serving to allow flavors to meld and temperatures to slightly cool.
- Transfer to a serving platter and enjoy immediately as a side dish or light main course.
Tips
- Uniform Cutting: Chop vegetables into similar-sized pieces to ensure even roasting and consistent texture.
- Don't Overcrowd: Spread vegetables in a single layer on the baking sheet. Crowded vegetables will steam instead of roast, preventing that delicious caramelization.
- High Heat is Key: Roasting at 425°F creates those irresistible golden-brown edges and brings out the natural sweetness of the vegetables.
- Balsamic Timing: Add balsamic vinegar in the last 5 minutes of cooking to prevent burning and create a beautiful glaze.
- Pat Vegetables Dry: Removing excess moisture helps vegetables roast instead of steaming, ensuring a crispy, caramelized finish.
- Experiment with Seasonings: While this recipe uses salt and pepper, don't be afraid to add herbs like rosemary, thyme, or garlic powder for extra flavor.
- Serve Immediately: Roasted vegetables are best enjoyed hot right out of the oven when they're at their crispiest and most flavorful.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 12g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
