monzoorskitchen.blospot.com 4mos ago

Monzoor #vegetables

Balsamic Glazed Roasted Vegetables Recipe Balsamic Glazed Roasted Vegetables – Easy & Healthy Side Dish Learn how to make perfectly caramelized balsamic roasted vegetables. A healthy, colorful side dish with carrots, bell peppers, zucchini, and a tangy glaze. 🥗 Introduction (SEO Optimized) These balsamic glazed roasted vegetables are the perfect healthy side dish for any meal. Roasted to perfection with olive oil, garlic, and a sweet-savory balsamic glaze, this recipe brings out the natural flavors of your favorite veggies like carrots, bell peppers, zucchini, and red onion. Whether you’re preparing a weeknight dinner, holiday spread, or meal prep bowls, these oven-roasted vegetables are full of flavor, fiber, and vibrant color. They're naturally gluten-free, vegan, and incredibly easy to make! 📝 Ingredients 1 zucchini (sliced into half moons) 1 red bell pepper (cut into chunks) 1 yellow bell pepper (cut into chunks) 1 red onion (sliced) 1 large carrot (thinly sliced) 2 tbsp olive oil Salt and black pepper to taste 1 tsp dried Italian herbs 2 tbsp balsamic vinegar 1 tsp honey or maple syrup (for glaze) 👩‍🍳 Instructions Preheat Oven Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Prep Vegetables In a large bowl, toss all chopped vegetables with olive oil, salt, pepper, and Italian herbs. Roast Spread vegetables evenly on the baking sheet. Roast for 20–25 minutes, flipping halfway through, until caramelized and tender. Make Balsamic Glaze In a small saucepan, combine balsamic vinegar and honey. Simmer on low heat for 3–4 minutes until slightly thickened. Glaze & Serve Drizzle balsamic glaze over roasted vegetables. Toss gently and serve hot or warm. 🍽️ Serving Suggestions Serve these balsamic roasted vegetables alongside your favorite mains from Monzoor’s Kitchen: Creamy Mushroom Risotto Lemon Herb Grilled Chicken Breast Garlic Parmesan Mashed Potatoes Sticky Soy Garlic Chicken Wings Homemade Marinara Sauce with Roasted Veggies Pasta 💡 Tips for Best Results Cut vegetables uniformly so they roast evenly. Don’t overcrowd the baking sheet — this helps them caramelize instead of steam. Add cherry tomatoes, Brussels sprouts, or sweet potatoes for more variety.