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Ingredients

Scale

1 cup Brussels sprouts, halved

1 cup cherry tomatoes, halved

1 medium zucchini, sliced

1 bell pepper, diced

1 red onion, sliced

3 tbsp balsamic vinegar

2 tbsp olive oil

1 tsp garlic powder

Salt and pepper to taste

Optional: Fresh herbs (like thyme or rosemary) for garnish

Instructions

Preheat Oven: Preheat oven to 425°F (220°C).

Prep Vegetables: In a large bowl, combine Brussels sprouts, cherry tomatoes, zucchini, bell pepper, and red onion.

Season Vegetables: Drizzle with balsamic vinegar, olive oil, garlic powder, salt, and pepper. Toss to coat.

Roast Vegetables: Spread vegetables on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway through, or until tender and slightly caramelized.

Serve: Garnish with fresh herbs, if desired. Serve as a side dish or add to salads and grain bowls.

Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 35-40 minutes

Yields: 4-6 servings

  • Author: Olivia Chen