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 four ingredient dish is easy to prepare and just might change your mind about Brussels sprouts!

Balsamic Dijon Glazed Roasted Vegetables

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

2 tablespoons maple syrup Preheat oven to 450. Cut up vegetable into bite sized pieces and place in a bowl. Whisk together the vinegar, mustard, and maple syrup. Toss vinegar mixture with the vegetables until they are well coated. Spread vegetables on a cookie sheet and roast in the oven until fork tender or cooked to your liking (usually 15-20 minutes depending on the vegetable; broccoli and asparagus roast much faster, usually in about 7 minutes). Serves 2.