Tangy Roasted Vegetable Medley with Balsamic Glaze

1.Preheat your oven to 425°F (220°C).

2.In a large mixing bowl, combine the chopped seasonal vegetables with olive oil, dried thyme, dried rosemary, garlic powder, salt, and pepper. Toss until the vegetables are evenly coated.

3.Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.

4.Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.

5.While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, honey, and Dijon mustard. Bring to a simmer over medium heat, stirring occasionally, until the mixture thickens slightly, about 5-7 minutes.

6.Once the vegetables are done roasting, remove them from the oven and drizzle the balsamic glaze over the top. Toss gently to combine.

7.Serve the tangy roasted vegetable medley warm as a side dish or over a bed of greens for a light meal.