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Easy Balsamic Glazed Roasted Vegetables: Best 20-Minute Side

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These easy balsamic glazed roasted vegetables are the side dish that saves meal prep, rescues leftover veggies, and makes you actually look forward to eating your greens. Ready in under 20 minutes with simple ingredients.

Ingredients

Scale
  • 1 medium zucchini, cut into 1-inch chunks
  • 1 cup baby carrots (or 2 large carrots, peeled and cut into 1-inch pieces)
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch wedges
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes (optional)
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt (kosher salt preferred; reduce to 1/4 teaspoon if using table salt)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano or Italian seasoning (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or a silicone baking mat.
  2. Wash and dry all vegetables thoroughly. Cut zucchini into half-moons about 1 inch thick, carrots into 1-inch pieces, bell pepper into 1-inch pieces, onion into 1-inch wedges, and broccoli into similar-sized florets. Leave cherry tomatoes whole.
  3. In a small bowl, whisk together balsamic vinegar, olive oil, honey (or maple syrup), minced garlic, salt, pepper, and dried oregano (if using). Taste and adjust sweetness if needed.
  4. Place all cut vegetables in a large bowl. Pour the glaze over them and toss gently with your hands or a spatula until evenly coated.
  5. Spread the vegetables in a single layer on the prepared sheet pan, ensuring they are not overcrowded. Use two pans if necessary.
  6. Roast for 15-20 minutes. At the 10-minute mark, shake the pan or flip the vegetables with a spatula for even browning. Vegetables are done when tender inside and caramelized on the edges.
  7. Optional: For extra caramelization, switch the oven to broil for the last 1-2 minutes, watching closely to avoid burning.
  8. Remove from oven and let rest for 2 minutes to allow the glaze to set.
  9. Serve immediately, optionally drizzling with extra balsamic glaze and garnishing with fresh parsley or basil.

Notes

For best texture, cut vegetables into uniform 1-inch pieces and pat them dry before glazing. Do not overcrowd the pan; use two pans if needed. The high heat (425°F) is crucial for caramelization. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer at 400°F for 5-7 minutes to restore crispness.

Nutrition

Keywords: balsamic glazed roasted vegetables, easy roasted vegetables, 20-minute side dish, healthy side dish, vegetable side dish, balsamic vegetables, sheet pan vegetables

Find it online: https://chloeplate.com/easy-balsamic-glazed-roasted-vegetables-best-20-minute-side/