Balsamic Glazed Roasted Vegetables

A delicious and healthy side dish of roasted vegetables with a sweet and tangy balsamic glaze.

Ingredients - Serves 4

Fresh thyme - 1 tablespoon, chopped
Garlic - 2 cloves, minced
Honey - 2 tablespoons
Balsamic vinegar - 1/4 cup
Salt and pepper - To taste
Olive oil - 2 tablespoons
Assorted vegetables - 4 cups, chopped (such as bell peppers, zucchini, carrots, and broccoli)

Preheat the oven to 425°F.
Toss the chopped vegetables with the olive oil, salt, and pepper. Spread them out on a baking sheet.
Roast the vegetables in the preheated oven for 20 minutes, or until they are tender and starting to brown.
While the vegetables are roasting, combine the balsamic vinegar, honey, minced garlic, and chopped thyme in a small saucepan. Bring the mixture to a simmer over medium heat.
Cook the balsamic glaze for 5-7 minutes, or until it has reduced by half.
Drizzle the balsamic glaze over the roasted vegetables and toss to coat.
Serve the balsamic glazed roasted vegetables warm.