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Irresistible Roasted Spring Vegetables with Balsamic Glaze

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A quick and easy recipe featuring caramelized spring vegetables roasted to perfection and drizzled with a tangy, sweet balsamic glaze. Perfect for a healthy, colorful side dish or light meal.

Ingredients

Scale
  • 1 bunch asparagus, trimmed
  • 4 medium carrots, peeled and cut into 2-inch sticks
  • 1 cup radishes, halved
  • 1 cup cherry tomatoes, whole
  • 1 small red onion, cut into wedges
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme or rosemary, chopped (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the vegetables: trim asparagus ends, peel and cut carrots into 2-inch sticks, halve radishes, cut red onion into wedges, and keep cherry tomatoes whole. Ensure pieces are roughly uniform.
  3. In a large mixing bowl, combine the veggies with olive oil, minced garlic, salt, and pepper. Toss thoroughly to coat. Add fresh herbs if using, saving some for garnish.
  4. Spread the vegetables evenly on a rimmed baking sheet in a single layer. Avoid overcrowding; use two pans or roast in batches if needed.
  5. Roast in the oven for 20-25 minutes, tossing or flipping halfway through for even browning.
  6. While veggies roast, prepare the balsamic glaze: in a small saucepan, combine balsamic vinegar and honey or maple syrup. Simmer over medium heat, stirring occasionally, until thickened and syrupy (about 8-10 minutes). Watch carefully to avoid burning.
  7. Remove vegetables from oven once tender and caramelized. Drizzle balsamic glaze over warm veggies and toss gently to coat evenly without overmixing.
  8. Transfer to a serving dish, garnish with remaining fresh herbs, and serve immediately.

Notes

If glaze thickens too much, stir in a teaspoon of warm water to loosen before drizzling. Tent foil over veggies halfway through roasting if they brown too quickly. Use a rimmed baking sheet to prevent sogginess. For vegan option, substitute honey with maple syrup. Frozen vegetables should be thawed and patted dry before roasting.

Nutrition

Keywords: roasted vegetables, balsamic glaze, spring vegetables, healthy side dish, easy recipe, vegan, gluten-free

Find it online: https://realityeats.com/irresistible-roasted-spring-vegetables-with-balsamic-glaze-recipe-for-easy-healthy-meals/