This simple roasted vegetable recipe is easy to make with a honey balsamic vinaigrette that coats the vegetables with a tangy and sweet taste. You can use up leftover vegetables in your refrigerator that you can roast and leftover vinaigrette can be used to marinate fish or as a salad dressing! The glaze takes no more than 5 minutes to make and all you need to prep for this recipe are the vegetables! It’s a great side dish with any dinner or simply add a protein with it and have it for your meal.
To make this recipe:
- Chop, peel, and prep your vegetables.
- Mix together your honey balsamic glaze.
- Line a baking sheet with parchment paper and add your vegetables.
- Coat your vegetables with the glaze and cook.
For this recipe, I used:
- Raw Honey: an unrefined sugar that adds sweetness to the dish. Raw honey is packed with antioxidants and is an antiviral and antibacterial.
- Thyme: one of my favorite herbs to use either dried or fresh. It is packed with vitamin C and boosts your immune system!
- Balsamic Vinegar: this ingredient adds acid and tanginess to the glaze. It is packed with nutrients and vitamins and can aid in digestion!
Tips:
- Eat the rainbow! Try to opt for a variety of colors with the vegetables you choose to roast to maximize the health benefits. I list the vegetables I used in my recipe but you can swap it out for what you have in your fridge.Â
- Use any vegetables you have in your refrigerator or freezer that are great rto roast such as zucchini, broccoli, carrots, onions, tomatoes, squash, etc.
- Try to cook vegetables that can cook at similar times (for example, potatoes take a lot longer to cook than most vegetables). If they cook at different times, you may need to add the ones that take the longest to cook first and then add others later on.
- Vegetable amounts in this recipe may differ depending on the size of your baking tray (you may be able to add more vegetables or less).
- Do not overlap your vegetables on the baking tray or they will not cook properly.
How to Store:Â
- Store in your refrigerator in a sealed container for 3-4 days
Honey Balsamic Glazed Vegetables
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 1/2 red onion, sliced
- 3 large carrots, sliced
- 8-10 cherry tomatoes, whole
- 1/2 large zucchini, sliced
- 1/2 bell pepper, sliced
- 1 small head broccoli, florets
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp honey
- 1/4 tsp dried thyme (or 1 tsp fresh thyme)
- sprinkle of salt
Instructions
- Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
- Mince your garlic and prep your vegetables (peel, chop, cut).
- Add your vegetables to the baking sheet.
- In a small bowl, mix together balsamic vinegar, olive oil, garlic, honey, thyme, salt.
- Brush the sauce over the vegetables with a pastry brush and coat them fully.
- Place the baking tray in the oven and cook for 20 minutes. Remove from the oven, flip vegetables over, and cook for another 10 minutes until vegetables are soft and cooked through.
- Remove the baking tray from the oven and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
