Balsamic and Soy Vegetable Medley
Roasting vegetables in the oven caramelizes them and brings out their natural sweetness. This combination of brussels sprouts, green beans, broccoli, carrots, celery, zucchini, onion and mushrooms marries especially well together. I add soy sauce and balsamic vinegar to add another dimension of flavor and get a balance of sweetness, saltiness and acidity.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4-6 1x
- Category: Sides
Ingredients
Scale
- 1/2 lb brussels sprouts, halved
- 1/2 lb green beans, cut into 2 inch pieces
- 1 broccoli crown, florets only
- 2 carrots, sliced into 1/4 inch thickness
- 1 small zucchini, sliced
- 2 shallots, sliced
- 2–3 garlic cloves, minced
- 1 celery stalk, sliced
- 8 oz. mushrooms, sliced
- salt, pepper
- 1/4 cup olive oil
- 2–3 Tablespoons soy sauce
- 2–3 Tablespoons balsamic vinegar
Instructions
- Preheat the oven to 500 degrees Fahrenheit. Place a large rimmed baking sheet into the oven while it’s preheating and you are prepping all the ingredients.
- Prep all the ingredients. Blanch the green beans in boiling water for about a minute and then drain.
- Toss them all together and season with salt and pepper, although keep in mind that the soy sauce is salty as well.
- Pour in the olive oil, the soy sauce and the balsamic vinegar. Toss to combine.
- When the oven is preheated, take out the hot baking sheet and place half of the vegetables onto the baking sheet. They will start cooking immediately and you will hear them sizzle, since the baking sheet is so hot.
- Reduce the heat to 450 degrees Fahrenheit.
- Bake for 20-30 minutes or so, until the vegetables are softened the way you like them and then roast the second half of the vegetables. Serve hot along with meat as a side dish or eat it with rice as an entree.
Notes
You can use almost any kind of vegetable combination you want. Sometimes, I add cauliflower, peppers, asparagus, etc. Mix and match to the preference of your taste buds.