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Roasted Vegetables with Balsamic Glaze

This roasted vegetable dish transforms humble root vegetables, Brussels sprouts, and fresh herbs into a smoky, sweet, and tender medley. The vegetables are tossed with olive oil and seasonings, then roasted until caramelized and slightly charred, resulting in a rustic yet refined side perfect for festive gatherings or cozy dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 3 cups root vegetables (carrots, parsnips) cut into rustic chunks
  • 2 cups Brussels sprouts halved
  • 2 tablespoons olive oil good quality
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons fresh herbs (thyme, rosemary) chopped
  • 1 tablespoon balsamic vinegar optional, for glaze
  • 1 teaspoon honey optional, for glaze
  • Zest of 1 lemon lemon zest brightens flavors, add before serving

Equipment

  • Large Baking Sheet
  • Mixing Bowl
  • Silicone spatula
  • Oven Thermometer

Method
 

  1. Preheat your oven to 200°C (390°F) and place an oven thermometer inside to ensure accurate temperature.
  2. Chop the root vegetables into irregular, rustic chunks—think hearty bites that cook evenly and look inviting.
  3. Halve the Brussels sprouts from stem to tip, creating even, flat surfaces for roasting.
  4. In a large mixing bowl, toss the vegetables with olive oil, salt, pepper, and chopped fresh herbs until evenly coated.
  5. Spread the vegetables out on a large baking sheet in a single layer, giving them space to breathe and caramelize properly.
  6. Place the baking sheet in the oven and roast for about 25-30 minutes, until the edges are golden brown and slightly charred, and the vegetables are tender when pierced with a fork.
  7. Halfway through roasting, gently shake or flip the vegetables with a silicone spatula to promote even browning.
  8. In the last 5 minutes, drizzle balsamic vinegar or honey over the vegetables for a smoky-sweet glaze, then return to the oven to finish roasting.
  9. Remove the vegetables from the oven, sprinkle with lemon zest for brightness, and let them rest for a few minutes to settle the flavors.
  10. Serve warm, showcasing the caramelized edges and tender interior—perfect for a hearty side or light main dish.