Print

Easy Roasted Spring Vegetable Medley Recipe with Balsamic Glaze

easy roasted spring vegetable medley - featured image
Print Recipe

A quick and easy roasted spring vegetable medley with a tangy-sweet balsamic glaze, perfect for beginners and seasonal gatherings.

Ingredients

Scale
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup baby carrots, peeled and halved lengthwise
  • 1 pound baby potatoes, halved or quartered depending on size
  • 1 cup snap peas, trimmed
  • 1 medium red bell pepper, sliced into strips
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons fresh thyme, finely chopped (or 1 teaspoon dried thyme)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey or maple syrup (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the vegetables: trim asparagus and snap peas, peel and halve baby carrots, halve or quarter baby potatoes, and slice red bell pepper into strips. Keep sizes uniform for even cooking.
  3. In a large mixing bowl, combine asparagus, carrots, potatoes, snap peas, and red bell pepper. Add olive oil, minced garlic, fresh thyme, salt (about 1 teaspoon), and freshly ground black pepper (about 1/2 teaspoon). Mix gently but thoroughly to coat all pieces.
  4. Spread the veggies out in a single layer on a large rimmed baking sheet. Use two pans if necessary to avoid crowding.
  5. Roast in the oven for 20-25 minutes, stirring gently halfway through (around 12 minutes) to promote even browning. Potatoes should be tender and golden, carrots slightly caramelized.
  6. While the veggies roast, make the balsamic glaze: pour balsamic vinegar and honey or maple syrup into a small saucepan. Bring to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until thickened to a syrupy consistency. Watch carefully to avoid burning.
  7. Once vegetables are roasted, transfer to a serving dish. Drizzle the balsamic glaze over the top and toss lightly to coat. Serve warm.

Notes

Use uniform vegetable sizes for even roasting. Avoid overcrowding the pan to prevent steaming. Dry vegetables well before roasting. Slow simmer the balsamic glaze to avoid burning. The glaze thickens as it cools, so drizzle just before serving. Leftovers keep well for up to 3 days in the fridge.

Nutrition

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

Find it online: https://wigglebite.com/easy-roasted-spring-vegetable-medley-recipe-with-balsamic-glaze-perfect-for-beginners/