Description
A vibrant medley of Brussels sprouts, carrots, and bell peppers, roasted to perfection with a tangy balsamic glaze.
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 mixing bowl, combine the halved Brussels sprouts, sliced carrots, chopped bell peppers, and sliced red onion.
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey (or maple syrup), salt, and pepper.
- Pour the balsamic mixture over the vegetables and toss until well coated.
- Spread the vegetable mixture in a single layer on a baking sheet.
- Roast in the preheated oven for 25–30 minutes, stirring halfway through.
- Serve warm.
Notes
Consider marinating vegetables in the balsamic mixture for deeper flavor. Pair with grilled chicken or quinoa for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg