Honey Balsamic Roasted Vegetables
Flavorful and caramelized honey balsamic roasted vegetables! A simple and healthy side dish recipe!
Oh roasted veggies, how I completely heart you. So simple, so delicious. An absolute staple at our house.
So today, I thought it would be fun to chat about another one of those recipes that has failed to appear on this site until now. Honey balsamic roasted veggies!
Please don’t hate me, but I make these *literally* all the time. Said in my best Chris Traeger voice. Which is pretty much the only way both the husband and I say that word anymore.
But ANYWAY! Veggies! That I’m finally getting around to sharing with you! Woot!
Just like many of you, I always feel so pressed for time during the workweek when it comes to dinner. I want something healthy and I want it fast.
One of my solutions? I roast up a batch of these veggies on the weekend and then use throughout the week as a fantastic side dish. Nutritious, tasty and a great way to get a variety of veggies into your diet.
A little sweet. A little tangy. Total perfection.
Tips and Tricks For These Honey Balsamic Vegetables
- The key to this recipe is cutting all the veggies to approximately the same size – this allows them to roast evenly (and you won’t wind up with some of the veggies under-done etc.). For example, brussels sprouts can really really vary in size, so if needed, go ahead and quarter them if large (or even just leave whole after trimming if they are small!). Same thing with say the carrots – they can vary in thickness. So use your judgment and cut everything up accordingly!
- Be absolutely sure to use the two baking sheets – don’t be tempted to squeeze everything onto one! Trust me, I know. Less dishes = happiness. But! If you cram all the veggies onto one sheet, they take longer to cook AND they don’t get that awesome sort of browning / caramelization. So just do it, okay?
- I linked to my tutorial for homemade balsamic glaze in the recipe below, but if you’re short on time, go for the store-bought stuff. Works like a charm.
- New (or baby) potatoes also work great here (instead of the fingerling potatoes). Use whatever you can find. New potatoes are what you actually see in these pictures, since for whatever reason my local store hasn’t had fingerling potatoes in weeks!! Sadness!
- Making this in advance? Roast as directed, let cool and store in an airtight container in the fridge. After you reheat, THEN garnish with the parsley and balsamic!
One final note – I know it may seem a little different to roast the veggies in honey and then top with the balsamic glaze.
I’ve tried this many many times roasting the veggies with both honey and straight up balsamic vinegar … and I honestly just don’t like the way it tastes anywhere near as much. There’s something about it…
Additional Roasted Veggie Recipes You Might Enjoy!
- Maple Mustard Roasted Brussels Sprouts
- Honey Mustard Roasted Vegetables
- Sweet and Spicy Green Beans
- Honey Roasted Brussels Sprouts
- Easy Roasted Asparagus
- Roasted Red Potatoes
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 medium red onion, sliced
- 2 large carrots, peeled and cut into 2-inch sticks
- 1 large parsnip, peeled and cut into 2-inch sticks
- 1 pound brussels sprouts, trimmed and halved (quartered if large)
- 1 pound fingerling potatoes, halved lengthwise (quartered if large)
- 3 to 4 tablespoons olive oil
- ¼ cup honey
- 1 teaspoon fine sea salt
- ½ teaspoon pepper
- fresh chopped parsley, for garnish
- balsamic glaze, for drizzling
- Preheat the oven to 400ºF.
- Add the red onion, carrots, parsnip, brussels sprouts and potatoes to a large bowl. Add in 3 tablespoons of the olive oil, the honey, salt and pepper. Toss until combined and evenly coated - if needed, add the extra tablespoon of olive oil to help coat all the veggies (you may or may not need depending on the exact size of your onion / carrots / parsnip). Divide the mixture between two rimmed baking sheets and spread in an even layer.
- Bake for about 25 to 30 minutes (halfway through, stir the veggies and rotate the pans), until tender and starting to brown. Remove from the oven. Taste and season with additional salt and pepper if needed.
- Transfer the veggies to a serving bowl or plate. Sprinkle with some fresh parsley and drizzle generously with the balsamic glaze.
See the tips & tricks section in the body of the post above for a few important pointers for this recipe! I promise they are worth reading!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 247 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 385mg Carbohydrates: 40g Fiber: 5g Sugar: 16g Protein: 4g