Sweet & Savory Caramelized Veggie Bake

Ingredients

• 12 carrot(120g)
• 21 sweet potato(200g)
• 31 zucchini(150g)
• 41 red bell pepper(120g)
• 51 red onion(100g)
• 62 tablespoon olive oil(27g)
• 72 tablespoon soy sauce(30g)
• 81 tablespoon honey or maple syrup(21g)
• 91 tablespoon balsamic vinegar(15g)
• 102 clove garlic(8g)
• 111 teaspoon dried thyme(1g)
• 121 teaspoon paprika(2g)
• 131 salt(4g)
• 141 black pepper(2g)
• 150.5 teaspoon chili flakes (optional)(1g)
• 161 tablespoon fresh parsley (for garnish)(4g)
• 171 tablespoon sesame seeds (optional)(9g)

Instructions

1. 1Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
2. 2Wash, peel, and chop all vegetables into evenly sized pieces for uniform roasting.
3. 3In a large bowl, combine olive oil, soy sauce, honey or maple syrup, balsamic vinegar, minced garlic, dried thyme, paprika, chili flakes, salt, and black pepper to make the glaze.
4. 4Toss all vegetables in the glaze until evenly coated.
5. 5Spread vegetables in a single layer on the baking tray for proper caramelization.
6. 6Roast in the oven until tender, golden, and slightly crispy on the edges, stirring halfway through (30–35 minutes).
7. 7Once roasted, let the vegetables rest briefly so the glaze thickens and clings beautifully.
8. 8Garnish with fresh parsley and sesame seeds before serving.