Giving Thanks for Balsamic Glazed Roasted Vegetables

by Chrissy

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As promised, here is Part 2 in LYK Thankful Thanksgiving series.

I bet by now you are starting to realize just how great brussels sprouts really are, if you hadn’t thought so before.

And if this recipe doesn’t talk you into taking them for a test run, just take a gander at these zesty recipes:

Cheesy Bacon and Brussels Sprouts 

Crispy Lemon Parmesan Brussels Sprouts 

However, if you are a jolly LYK follower, you might have already drooled, craved & and made these, so I bring you yet another.


To take a load off of your plate for the upcoming Thanksgiving preparation, here is a game plan for a quick and easy side-dish that will absolutely delight the palates of your family and friends.


The prep:

Melt butter, and saute shallots and garlic for 3 minutes. Sprinkle half of the thyme and cook for a minute.

Stream in the balsamic and reduce for 2-3 minutes.

Remove from heat and allow to rest for a couple minutes before adding to the vegetables.

Add the cut vegetables to a bowl, then add the balsamic sauce and remainder of chopped thyme. Stir to fully coat.

Transfer to a foil-covered baking sheet and pop in the oven at 400 degrees F for 25 minutes.

Garnish with thyme, and serve alongside your favorite Thanksgiving dishes.

This will be a hit for years to come.

*Little Yellow Note: it would also be great with some squash, sweet potatoes or red potatoes, as an hearty addition.

You can find a similar version of this glaze in this post.


Balsamic Glazed Roasted Vegetables

Print Recipe!

Serves 5


4 Tbsp butter

1 large shallots, minced

3 cloves garlic, minced

1/2 cup balsamic

5 large carrots (see directions, to cut)

8-10 large Brussels sprouts, halved

2 tsp thyme, roughly chopped



Over medium-high heat, melt the butter in a small sauté pan. Add the shallot and garlic and cook for about 3 minutes. Add 1 tsp of thyme and cook for another minute.  Add the balsamic and let reduce for about 2-3 minutes.

Let the balsamic reduction sauce sit for a couple minutes before tossing with the vegetables and remainder of chopped thyme. If the carrots are thick, cut them in half lengthwise and again to quarter; if not, leave them halved. Slice the carrots  2-inch-thick slices.

Spread the vegetables out on a baking sheet covered with foil (for easy clean-up), and bake at 400 degrees F for 25 minutes.


From the Little Yellow Kitchen,



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7 Responses to “Giving Thanks for Balsamic Glazed Roasted Vegetables”

  1. DROOLING!! These veggies sound delicious. I’d definitely consider eating Brussels sprouts if they’re served like this. :)

  2. wow, these look incredible! This would even be perfect to make a big batch on a Sunday and have all week with some quinoa for lunch or dinner! Have a great Thanksgiving!

  3. looks delicious! could the butter be substituted for olive oil?

  4. Chrissy

    Yes that will be fine! We aren’t butter freaks, so we usually find ways to substitute the stuff. But we aren’t afraid to use a little, too! Enjoy your version!

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