Description
Savor the vibrant flavors of Sheet Pan Roast Veggies with Honey Balsamic Glaze, transforming ordinary vegetables into a colorful feast that’s quick and delightful.
Ingredients
Scale
- 2 cups bell peppers, chopped (mixed red, yellow, green)
- 2 cups zucchini, chopped
- 2 cups carrots, sliced
- 1 cup red onion, sliced
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp honey
- Salt and pepper to taste
- 1 tsp dried thyme
Instructions
- Preheat oven to 425°F (220°C).
- Wash and chop bell peppers, zucchini, carrots, and red onion into even-sized pieces.
- In a bowl, whisk together olive oil, balsamic vinegar, honey, dried thyme, salt, and pepper.
- Place veggies on a baking sheet and pour the honey balsamic glaze over them. Toss until well-coated.
- Spread veggies evenly on the baking sheet and roast for 25-30 minutes or until golden brown and tender. Stir halfway through cooking for even roasting.
- Transfer roasted veggies to plates and drizzle any remaining glaze over them before serving.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Feel free to customize with other seasonal vegetables like asparagus or broccoli. For added flavor, include minced garlic in the glaze or sprinkle feta cheese before serving.