Mediterranean Roasted Vegetables with Balsamic Glaze
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Created at: January 16, 2025
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Total Time:
25 minutes
Difficulty:
Easy
Recipe Description
A celebration of Mediterranean flavors, this dish combines perfectly roasted vegetables with aromatic herbs, sweet and tangy balsamic glaze, toasted pine nuts, and bright lemon zest. The result is a harmonious blend of textures and flavors that elevates any meal to something truly special.
Healthy Swaps
- Replace honey with maple syrup for a vegan option.
- Add parsnips or sweet potatoes for extra root vegetable sweetness.
Nutritional Highlights
- Broccoli: High in fiber and vitamin C for immune support.
- Blue Oyster Mushrooms: A rich source of antioxidants and B vitamins.
- Balsamic Vinegar: Contains polyphenols that promote heart health.
Ingredients
Ingredients are grouped by section, showing the amount needed for each part of the recipe. Only add the amount listed for the group you're working on.
- balsamic vinegar - 2 tablespoons of balsamic vinegar
- blue oyster mushrooms - ½ pounds of blue oyster mushrooms
- broccoli - 3 cups of broccoli
- carrot - 3 carrots
- chestnut mushrooms - ¼ pounds of chestnut mushrooms
- extra virgin olive oil - 2 tablespoons of extra virgin olive oil
- fresh rosemary sprig - 2 fresh rosemary sprigs
- fresh thyme sprig - 2 fresh thyme sprigs
- garlic bulb - 1 garlic bulb
- honey - 1 teaspoon of honey
- pine nuts - 2 tablespoons of pine nuts
- shallot - 2 shallots
Optional
- crushed red pepper flakes - ¼ teaspoons of crushed red pepper flakes
- flake salt - ⅛ teaspoons of flake salt
Adjust Servings
Currently serving: 4
Quick Adjust Servings:
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Nutrition Information
Calories:
185.6
Protein:
6.5g
Total Fat:
9.3g
Carbohydrates:
23.5g
Servings:
4
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Recipe Steps
Step 1
Preheat the oven to 345°F. Line a large baking sheet with parchment paper.
Step 2
On a cutting board, slice [ungrouped](shallot), peel [ungrouped](garlic bulb), and coarsely chop [ungrouped](fresh rosemary sprig) and [ungrouped](fresh thyme sprig).
Step 3
Cut [ungrouped](broccoli) into bite-sized florets and set aside.
Step 4
Halve or quarter [ungrouped](blue oyster mushrooms) and [ungrouped](chestnut mushrooms), depending on their size.
Step 5
Peel and slice [ungrouped](carrot) into uniform pieces.
Step 6
Add the broccoli, mushrooms, carrots, garlic cloves, shallots, fresh rosemary, and fresh thyme on the baking sheet. Drizzle [ ](extra virgin olive oil) and toss to coat. Roast for 10 minutes.
Step 7
While the vegetables roast, combine [ ](balsamic vinegar) and [ungrouped](honey) in a small saucepan. Simmer over medium-low heat for 5–7 minutes, stirring occasionally, until the mixture reduces and thickens slightly.
Step 8
Remove the vegetables from the oven. Sprinkle [ ](pine nuts) and drizzle half of the balsamic glaze over the vegetables. Toss gently and return to the oven for 3 more minutes.
Step 9
Remove from the oven and transfer to a serving dish. Drizzle with the remaining balsamic glaze and garnish with lemon zest. Add [optional](crushed red pepper flakes) and [optional](flake salt) if desired. Serve warm.