Balsamic Glazed Roasted Vegetables

Roasting vegetables brings out a little sweetness and softens the harsh, bitter taste that some people do not like about vegetables (think Brussels sprouts!). At the same time, roasting adds flavor all its own. This dish is easy to prepare and just might change your mind about Brussels sprouts!

Balsamic Dijon Glazed Roasted Vegetables

Serves 2

1 pound vegetable of choice (Brussel sprouts, asparagus, carrots all roast well) 2 teaspoons aged balsamic vinegar 2 tablespoons Dijon mustard

2 tablespoons maple syrup

2 teaspoons dried herbs of choice (thyme, oregano, Italian seasoning are all good)

1/4 cup water

freshly ground pepper, to taste

fresh chopped parsley for garnish, optional

Preheat oven to 450°. Cut up vegetable into bite sized pieces and place in a bowl. In a separate bowl, whisk together all other ingredients except the optional parsley. Pour vinegar mixture over the the vegetables and toss until they are well coated. If you are not a hurry, let the vegetables marinate for 15-20 minutes, stirring occasionally. Spread vegetables on a parchment paper lined cookie sheet and roast in the oven until fork tender and most of the liquid has caramelized (usually 15-20 minutes depending on the vegetable; broccoli and asparagus roast faster than potatoes and carrots for example). Garnish with chopped parsley if desired.