Roasted Balsamic Vegetables

Roasted Balsamic Vegetables 3-4 large bell peppers (I used red, yellow & orange) sliced 1 large Onion, sliced 1 bunch broccoli chopped into bite size pieces (cauliflower would work as well) 2 pounds Brussels sprouts (or green beans or asparagus) 2 tablespoons extra virgin olive oil 2 teaspoons salt 2 teaspoons black pepper 1 teaspoon garlic powder 1 teaspoon chili powder Balsamic Drizzle 1/2 cup balsamic vinegar 1/4 cup, brown sugar 2 teaspoons black pepper Preheat oven to 425 Line a large rimmed baking sheet with parchment paper Lay veggies in a single layer onto parchment paper (as best as you can) Drizzle olive oil over veggies, toss to evenly coat In a small bowl combine salt, pepper, garlic powder & chili powder Sprinkle over veggies and toss once again to evenly coat Place into oven & roast for 35-40 minutes, tossing once, or until veggies are just tender While veggies are roasting in a small sauce pan whisk together balsamic vinegar, brown sugar & pepper Bring mixture to a low boil and reduce heat to medium Let mixture reduce to half, until it is like a thick syrup Remove veggies from oven and place onto serving platter Drizzle glaze over veggies