Description
A simple recipe for balsamic reduction veggies that adds flavor to your dishes.
Ingredients
Scale
- 2 cups assorted vegetables (bell peppers, zucchini, asparagus)
- 1 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the vegetables into bite-sized pieces.
- In a bowl, mix the vegetables with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet.
- Bake for 20-25 minutes until tender.
- In a saucepan, heat balsamic vinegar over medium heat until it reduces by half.
- Drizzle the balsamic reduction over the roasted veggies before serving.
Notes
- Feel free to use your favorite vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Adjust the balsamic reduction thickness based on preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Balsamic Reduction Veggies, Roasted Vegetables, Balsamic Glaze