Roasted Balsamic Glazed Vegetables
These roasted vegetables glazed with balsamic vinegar and honey are amazing. Whether you serve them with your Easter ham or Sunday roast these vegetables are delicious!
Ingredients
2 russet potatoes, peeled and diced
1 sweet potato, peeled and diced
1 onion, sliced
2 small zucchini, sliced
1 yellow summer squash, sliced
4-5 carrots, peeled and cut 2 inch pieces
1 green bell pepper, chopped
1 red bell pepper, chopped
1 egg plant, sliced
1 bunch asparagus, chopped
1 tbsp cumin
2 tsp ground thyme
2 tbsp season salt
1 tbsp black pepper
1/3 cup olive oil
For the Glaze:
1/3 cup balsamic vinegar
1/3 cup honey
Instructions
1
Preheat oven to 350 degrees.
2
Place all the chopped up vegetables into a large bowl and drizzle with olive oil and seasonings. Toss to coat the vegetables with the oil and seasonings.
3
Spray a baking sheet with vegetable e spray and transfer the prepared vegetables to the pan.
4
Roast in the oven for 25 minutes, remove from the oven and pour the glaze over the vegetable and toss to coat again.
5
Roast the vegetables for an additional 10-15 minutes to reduce down the vinegar and honey into a glaze that coats the vegetables.
6
Remove from the oven and serve.
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