Roasted Vegetables with balsamic glaze

Prep Time:
15 minutes
Cook Time:
30-35 minutes
Total Time:
45 minutes
A word from the cook
Why steam vegetables when you can roast them, they taste awesome!

1 medium cauliflower, remove most of steams, cut into into bit size pieces
1 medium bunch broccoli, remove most of steams, cut into bit size peice
1 small red onion, sliced
8-10 ounces of mushroom of your liking (I use both white and crimini), sliced
10-12 medium Brussels sprouts, remove outside layer, cut into halves
3 large garlic cloves, minced
¼ cup balsamic vinegar
¼ cup balsamic glaze
¼ cup oil EVOO, grape-seed or oil of your choice
1 teaspoon ground fresh pepper
½ teaspoon kosher salt
¼ teaspoon vegetable seasoning unsalted


1) Mix the balsamic glaze, balsamic vinegar and oil together with a whisk.

2) In a very large tin foil lined cookie sheet, spread all vegetable’s and garlic evenly over pan, drizzle liquids on top and spread evenly with your hands (do not over crowd veggies or they will steam.) Sprinkle salt, pepper and vegetable seasoning.

3) Bake for 30-35 minutes on 400, turning often until veggies are mostly tender with a little bit.

1 Note

  1. David Pettinger

    Nice recipe. I make mine a little differently. Instead of Brussel sprouts, I use asparagus and with hold the balsamic vinegar (til the end). I also use a infused EVOO with rosemary. Put everything in a large bowl, add the oil, salt and pepper then toss. Spread out in a single layer and roast the same as your recipe. After roasting, I put them back in the same bowl, then drizzle them with a 25 yr old balsamic, and toss. Since it is thick and syrupy it clings to the veggies and you dont need much. It is also slightly sweet and adds another level of flavor. Just my spin, your’s is tasty too.