Roasted Vegetables with Balsamic Glaze | Easy & Delicious Recipe

#simplecooking #RoastedVegetables #EasyRecipes

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Crispy on the edges, tender on the inside, and drizzled with a sweet balsamic glaze—these roasted vegetables are pure perfection. In this video, I’ll show you how to make the perfect mix of carrots, broccoli, cauliflower, and mushrooms that come out beautifully caramelized every time.

If you love simple cooking, this easy roasted vegetable recipe is the perfect side dish for any meal. With just a few pantry ingredients and one sheet pan, you’ll create a dish that looks gourmet but couldn’t be easier.

🔥 What You’ll Learn:

How to roast vegetables for perfect texture and flavor

The secret to getting crispy, caramelized edges

How to make an easy balsamic glaze for a restaurant-style finish

Simple cooking tips to bring out the natural sweetness in your veggies

All right, welcome back. I got a Oh, this is a really, really great one. Today, we’re going to be doing a sheet pan of roasted vegetables, but with a twist. We’re going to be using a balsamic glaze. This is such a great recipe, especially towards the fall and the autumn. I just love it. I love the colors. I love the the easiness of the cooking process, you know, cuz we’re all going to just going to bake it on a sheet pan. But I first want to start with telling you I’m using some uh frozen vegetables as I always do. Um because I just think this why not. Right now to be completely honest, what I’ve done with these veggies is I’ve uh run them under a little uh lukewarm water just to get the ice off. Then I had in my fridge I had some red onion that I’ve added to this bag that was not in the original frozen bag here. Okay. So I added some red onion and I also added some uh mushrooms. I had in my fridge, too. You can do the same thing when you get ready to make this recipe if you have, you know, some uh um squash or mushrooms or carrots or whatever else is in your fridge that can just add in here, right? It’s a perfect time to clean out everything. And these vegetables are delicious. I’ve told you guys so many times, so many of us grew up hating vegetables. But if you can learn some little techniques on how to boost the flavor like I’m going to show you today with this balsamic glaze. Woo! So delicious. All right, so the first thing we’re going to do is we’ve got our veggies and as always, we need to season them with kosher salt and black pepper, right? So get that going first. Like so. And you want to get a little aggressive with this, I found, but not too much. All right. So, then we just want to get these all incorporated with our seasoning. Now, we’ll let this sit aside just for a second. And now, we’re going to start making our marinade, our balsamic glaze. Okay? And I’m going to show you before we get started. Everything was going to go in here. I’ve got some regular balsamic glaze here. I have a little bit of Italian dressing, just regular basic vinegarette. We’re going to do a little bit of soy sauce, some really good honey. I’ve got some garlic paste, you know, anchovi paste, and some tomato paste. That’s going to make our glaze. Now, what is so spectacular about some of these ingredients? Well, they’re all great, but what is going to make this really jump off into your pallet is the umami. We’ve talked about that. That’s the fifth taste, right? And it gets up into your brain and it goes, I want more. I want more. I want more. Okay. Well, that comes from two products we’re using here. The soy has massive umami in there. Actually, three products. Tomato. So, we’re using tomato paste and real big umami comes from the anchovi paste. And I’ve told you guys before, you’re not going to taste the anchovies. You’re only going to taste deliciousness. And it’s going to be like, “Oh my gosh, where in the world is that flavor coming from? I can’t even I can’t even I can’t pick it out.” Right? But it’s just so delicious. Okay, so stay with me. When we come back, I’m going to start adding all this in. We’ll mix the marinade up. We’ll coat our veggies. Oh, before I forget, we are roasting. So, I have set the temperature of the oven to 425°. Okay, 425. When we come back, I’m going to talk to you about roasting and baking and all the other good stuff and the difference and all that stuff. You need to know this. It’s really, really important. Stay right there. I’ll be right back. All right, so let’s get started. We’re going to start first with our balsamic glaze. And, you know, I always make sure we got this all nice and clean out here. I always um eyeball, but we’re going to do about two tablespoons. This is pretty potent stuff. It’s very syrupy. So, that’s perfect right there. Okay. And then we’ll add a little bit about from here on going to be about about teaspoon of each. So, soy vinegarette, honey, which is going to counteract the acid from the balsamic glaze. And now we start adding some more flavor profile. Teaspoon of garlic, equivalent of about two cloves. teaspoon of tomato paste and a teaspoon of the anchovi paste. Perfect. All right, let me get this mixed in like this. [Music] Now set this aside and we’ll now pour these on our seasoned veggies. Like so. And as you’ve heard me say a million times, your best tools are your hands. So, we’re going to go ahead and get these all coated nicely. And you just want to get them all incorporated like so. Perfect. And now I’m going to set these aside. And I want these to sit for 5 to 10 minutes cuz I want everything to come together. I want all of the flavors to start to adhere to the vegetables. I want everything to start coming together and becoming a family as we’ve talked about many, many times before. It’s so important. Just let this sit for a minute. Okay? And while this is sitting, I want to talk to you real quick about something that really is going to make you a better cook. And I’ve talked about this a lot. And it’s really about the three T’s, right? Three T’s. Three most important T’s in cooking. temperature, time, and technique. Okay, today’s technique, obviously, we’re’ll be using an oven. All right, we’re going to be roasting. One of the questions that people get confused about a lot is, “What is the difference between baking and roasting, Chef Brian?” Okay, so baking is when you will be starting off with something soft and then creating it and then it’s baking to make it firm, i.e. uh cookies, okay, cake, casserles, okay, that would be baking. Roasting, okay, is starting with something that is more firm like vegetables or meats. All right, and then you are roasting and you’re actually creating color and caramelization on the outside of that product. Okay, which normally means it’s going to be at a very high heat. So, let’s talk about temperature. Now, baking, if you looked at almost 90% of recipes, the baking is going to be somewhere in the 300s. Preheat your oven to 300, 325, 350, 375. Roasting, 425, maybe 400, 425, 450, 475. Today, we’re doing 425. So, again, now we’re talking about time. Time. Roasting because of the high heat, 10 to 12 minutes. Okay? baking because of a lower temperature, you’re looking at probably 15 to 25 minutes depending on the product that you are baking. All right, all this information is in my ebook, okay? It’s not a cookbook. It’s it teaches you about the fundamentals of how to become a better cook, understanding all the techniques. And I go through all of what everything from the best cookware to buy, what seasonings to get, how to store your pantry, um food board illness, how to stay away from that, just all kinds of stuff. It’s a great book. Links in the description box below. Grab one if you please. All right. Now, let’s get this out on here. Like so. I’m going to spread these out nicely. Our oven is ready to go. Looks so delicious, doesn’t it? Look at that. All right, so we’re going to let this go in the oven 10 to 12 minutes. Remember, we are roasting. Okay, when we come back, we’ll pull it out. We’ll plate it up. We’ll take a taste. You’ll see just how amazing these vegetables are. This is perfect for the holidays coming up as we’re shooting this video. It’s getting towards the end of the year. So, a few, you know, side dishes are so important. All right. This is delicious. You’re going to love it. Stay right there. Be right back. All right. Come on in here. Look at this. Look at how amazing these vegetables look. Oh my god. I mean, are you kidding me? And it’s the, like I said, so simple, so easy. The glaze is just like just I mean, boosting these vegetables to a whole level of flavor. The roasting uh by the way, I don’t know if I mentioned it before, but this was uh 10 to 12 minutes. Okay, keep your eye out on your oven. You do not want to overcook them. You still want to have a crunch. Okay, and these will hold their crunch, but just don’t overcook them. That’s also why you don’t want to marinate them for too long. Um, or put too much marinade on them, I should say, because then they’ll get soggy and you don’t want soggy, right? So, you want to just put you want it’s a glaze, right? A coating. All right. And then in the oven, 10 to 12 minutes and boom, you’ve got this delicious result. And so, we’re going to plate this up. Oh my goodness. If you could smell this, I’m telling you, this is a probably a mustake for me at least once a month, but around holiday season and family time, if I don’t make roasted vegetables, somebody’s going to get awful math. And now you can do this, too. All right. A little bit more here. And then what I like to do is finish this off with a little bit of Parmesan cheese. Like so. And then you just take it to the table. And wow, oh wow, you and your guest and your family are in for an amazing treat. And I am in for a treat for myself right now. Let’s check it out. Let’s see. Like I said, look at that. So good. [Music] You can hear the crunch. The vegetables still retain their body, okay? Which is so important. They’re not mushy. They’re perfectly roasted. The flavor is bursting. I mean, bursting. Like people always say, “I’ve never had vegetables like this in my entire life.” You can do this. I need to go back. Let me try to find one of my favorites. Look at that. Look at that one there. Look at that. Look at that. Absolutely spectacular. Listen, if you want to make some amazing vegetables, this roasted balsamic glazed vegetable recipe is for you. I cannot wait to hear from you after you try it. You’re going to love it and I do want to hear from you. All right, I cannot wait to see you next week for the next episode right here on Chef Brian’s Kitchen. I am Chef Brian and remember as always, eat well and stay healthy.