Balsamic Roasted Veggies Flavorful and Easy Recipe

Ingredients

• 2 cups Brussels sprouts, halved
• 1 each red bell pepper, sliced
• 1 each yellow bell pepper, sliced
• 1 each zucchini, sliced
• 1 each red onion, cut into wedges
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup
• 2 cloves garlic, minced
• 1 to taste salt
• 1 to taste black pepper
• 1 to taste Fresh thyme or rosemary for garnish (optional)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the Brussels sprouts, bell peppers, zucchini, and red onion.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), minced garlic, salt, and pepper until well combined.
4. Pour the balsamic mixture over the vegetables in the large bowl. Toss gently until all the veggies are coated evenly.
5. Spread the coated vegetables in a single layer on a baking sheet lined with parchment paper.
6. Roast the veggies in the preheated oven for about 25-30 minutes, or until they are tender and caramelized, stirring halfway through to ensure even cooking.
7. Once roasted, remove from the oven and let cool slightly. Taste and adjust seasoning if needed.
8. Transfer to a serving platter and sprinkle with fresh thyme or rosemary, if desired.