Creating this delicious dish is straightforward. Follow these steps for perfectly roasted vegetables with a luscious balsamic glaze:

1. Preheat the Oven: Set your oven to 425°F (220°C) to ensure it reaches the desired temperature while you prepare the vegetables.
2. Prepare the Vegetables: Wash and dry the Brussels sprouts, carrots, and bell peppers. Halve the Brussels sprouts, slice the carrots into sticks, and cut the bell peppers into strips.
3. Season the Vegetables: In a large bowl, combine the Brussels sprouts, carrots, and bell peppers. Drizzle with olive oil and season with salt, black pepper, and minced garlic. Toss until evenly coated.
4. Arrange on a Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet. Ensure they are not overcrowded to allow even roasting.
5. Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir halfway through to ensure even cooking and browning.
6. Prepare the Balsamic Glaze: While the vegetables are roasting, prepare the balsamic glaze if you haven’t purchased a ready-made one. In a small saucepan over medium heat, reduce balsamic vinegar until it thickens and coats the back of a spoon.
7. Drizzle with Balsamic Glaze: Once the vegetables are tender and caramelized, remove them from the oven. Drizzle with the balsamic glaze and sprinkle fresh thyme over the top.
8. Serve Immediately: Transfer the balsamic glazed roasted vegetables to a serving dish and enjoy while warm.