Balsamic Glazed Roasted Vegetables for Irresistible Flavor
A vibrant, halal-friendly side dish with a sweet and tangy balsamic glaze. Combines Brussels sprouts, carrots, bell peppers, and red onion for a healthy, family-approved roasted vegetable medley.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 to 6 servings 1x
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups Brussels sprouts, halved
2 cups carrots, sliced
2 cups bell peppers, chopped (any color)
1 cup red onion, sliced
1/4 cup balsamic vinegar (good quality)
2 tablespoons olive oil (extra virgin recommended)
1 tablespoon honey or maple syrup
Salt, to taste (sea salt or kosher salt recommended)
Freshly ground black pepper, to taste
Instructions
Preheat oven to 425°F (220°C)
In a large mixing bowl, combine prepared Brussels sprouts, carrots, bell peppers, and red onion
In a separate small bowl, whisk together balsamic vinegar, olive oil, and honey/maple syrup
Stir salt and black pepper into the balsamic mixture
Pour dressing over vegetables in large bowl, toss until evenly coated
Spread vegetables in a single layer on a roasting pan
Roast for 25-30 minutes, tossing halfway, until tender and caramelized
Notes
Use honey or maple syrup based on preference. For a meat-free option, serve with halal chicken or beef. Check balsamic vinegar label to ensure no alcohol in hidden ingredients. Mix remaining glaze with halal meat for marinated options.
If vegetables soften during roasting, transfer to a wire rack after 15 minutes to crisp up bottom.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg