Name: Roasted Balsamic-Style Red Wine Vinegar Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 Cups Brussels sprouts halved; 2 Carrots sliced; 1 Zucchini chopped; 1 Red bell pepper chopped; 1 Red onion cut into wedges; 3 Tablespoons Extra virgin olive oil; 3 Tablespoons Lambrusco Red wine vinegar; 1 Tablespoon Honey or maple syrup; 2 Garlic cloves minced; 1 Teaspoon Italian seasoning; Salt and black pepper to taste; Fresh thyme for garnish

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Roasted Balsamic-Style Red Wine Vinegar Vegetables

Sweet, caramelized vegetables tossed with a tangy red wine vinegar and herb dressing. This colorful side dish pairs beautifully with grilled meats, pasta, or fresh bread!

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Prep Time 15

Cook Time 25

Total Time 40

Course Side Dish

Servings people

Ingredients

2 Cups Brussels sprouts halved
2 Carrots sliced
1 Zucchini chopped
1 Red bell pepper chopped
1 Red onion cut into wedges
3 Tablespoons Extra virgin olive oil
3 Tablespoons Lambrusco Red wine vinegar
1 Tablespoon Honey or maple syrup
2 Garlic cloves minced
1 Teaspoon Italian seasoning
Salt and black pepper to taste
Fresh thyme for garnish

Instructions

Preheat oven to 425°F.
Place prepared vegetables on a large baking sheet.
Toss with olive oil, Italian seasoning, salt, and pepper.
Roast for 20–25 minutes, stirring halfway through, until tender and lightly caramelized.
In a small saucepan, combine red wine vinegar, honey, and minced garlic. Simmer for 2–3 minutes.
Drizzle the warm vinegar mixture over the roasted vegetables and toss gently.
Garnish with fresh thyme and serve warm.
O’ So Good Tip: For extra flavor, drizzle a little fresh extra virgin olive oil over the vegetables just before serving!