Roasted Vegetables with Balsamic Glaze | Easy & Delicious Recipe

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs can be more accessible and have a longer shelf life.

cherry tomatoes

🥗Healthier: sliced regular tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often cheaper and still provide good flavor.

Run frozen vegetables under lukewarm water to remove ice.

Add chopped red onion and mushrooms to the frozen vegetables.

Season the vegetables with kosher salt and black pepper, mixing well.

Prepare the balsamic glaze by combining 2 tablespoons of balsamic glaze, 1 teaspoon of Italian dressing, 1 teaspoon of soy sauce, 1 teaspoon of honey, 1 teaspoon of garlic paste, 1 teaspoon of tomato paste, and 1 teaspoon of anchovy paste in a bowl.

Mix the balsamic glaze ingredients until well combined.

Pour the glaze over the seasoned vegetables and mix with hands to coat evenly.

Let the coated vegetables sit for 5 to 10 minutes to allow flavors to meld.

Preheat the oven to 425°F (220°C).

Spread the vegetables in a single layer on a baking sheet.

Roast the vegetables in the oven for 10 to 12 minutes, checking to ensure they do not overcook and still have a crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary