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Roasted Vegetables with Sue’s 18 yr old Traditional Balsamic Glaze


Serves 6

This recipe will work well with whatever combination of vegetables you choose. 



  • 2 small zucchinis, sliced I inch thick

  • 1 large yellow onion, cut to 1-inch pieces

  • 1 yellow or red pepper, cut into 1-inch wedges

  • 2 portabella mushroom caps sliced to 1 inch and halved

  • 1 medium sweet potato, peeled and diced ½ inch

  • 1-2 cups Brussel sprouts, halved

  • 1/2 tsp each salt and pepper

  • ¼ cup extra virgin olive oil

  • 3 Tbsp Sue’s Traditional Balsamic Glaze



  1. Preheat oven to 400 degrees

  2. Toss vegetables with olive oil, salt and pepper

  3. Place vegetables in one layer on a roasting pan, do not crowd or they will steam instead of roast, use two pans if needed.

  4. Bake for 25 minutes or until edges begin to brown.

  5. Mix in Sue’s Traditional Glaze and cook for an additional 3 minutes. 

  6. Alternatively: when vegetables are browned just remove from the oven and drizzle Sue’s Balsamic Glaze over the finished product. 


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