Description
A vibrant medley of roasted Brussels sprouts, carrots, and bell peppers drizzled with a sweet balsamic glaze, perfect for any occasion.
Ingredients
Scale
- 2 cups of Brussels sprouts, halved
- 2 cups of carrots, sliced
- 2 cups of bell peppers, chopped
- 1 cup of red onion, sliced
- 1/4 cup of balsamic vinegar
- 2 tablespoons of olive oil
- 1 tablespoon of honey or maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the halved Brussels sprouts, sliced carrots, chopped bell peppers, and thin slices of red onion.
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey (or maple syrup), salt, and pepper until well blended.
- Pour the balsamic mixture over the vegetables and toss gently until every piece is coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through.
- Serve warm and enjoy.
Notes
Feel free to make this dish ahead of time and store it in an airtight container. You can customize the vegetables and add spices to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg