From the Pantry Butler kitchen
Balsamic Glazed Roasted Vegetables
Ingredients
- 2 cups Brussels sprouts, halved
- 2 cups carrots, sliced
- 2 cups bell peppers, chopped
- 1 cup red onion, sliced
- 0.25 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- Salt and pepper, to taste
How Nessy makes it
The method is theirs, so it stays where they posted it — along with their photos. We list what goes in; they show you how.
Watch the original →Save this to your own cookbook
Saved, it is yours and private — the full recipe lands in your own cookbook so you can cook from it, and Nessy still gets the credit and the link. Free for your first 20 recipes.
Save this recipe →