Easy honey-balsamic roasted vegetables recipe (2024)

Ingredients

To make these Mediterranean roasted vegetables glazed with balsamic and honey, you'll need the following ingredients:

• Olive oil
• Eggplants
• Zucchinis or yellow squash
• Baby potatoes or regular potatoes
• Carrots
• Red onion
• Red bell peppers
• Green bell peppers
• Garlic
• Bay leaves
• Ground cumin
• Dried thyme
• Salt and black pepper
• Balsamic vinegar
• Honey (or maple syrup for vegans)

Instructions

This recipe couldn't be easier. Follow this easy step-by-step guidefor how to make balsamic glazed roasted vegetables:

Step 1. Preheat your oven.

Step 2. Peel and slice the vegetables accordingly.

Step 3. Toss all of the ingredients together in the baking sheet and roast in the oven until the vegetables are soft and caramelized.

Step 4. Combine the ingredients for the balsamic glaze, pour over the vegetables and continue baking for 15 minutes or until the glaze thickens.

Substitutions

Olive oil. You can replace the olive oil with another vegetable oil if needed.

Thyme. You can use dried oregano for a similar taste or rosemary for a different flavor.

Honey. To make this dish vegan, replace the honey with maple syrup, date syrup or brown sugar.

Vegetables: You can replace any vegetable with another of your liking.

The only thing you should take into consideration is the baking time.

Vegetables (such as potatoes, carrots, turnips, eggplant) that require longer baking time should be baked first and the vegetables (such as bell peppers, sweet potatoes, brocolli, cauliflower, onion) that require shorter baking time should be added after 20-30 minutes.

Variations

How to use store-bought balsamic glaze with the roasted vegetables:

Because this glaze is already reduced you just have to roast the vegetables until they're fully cooked, and then add 3-4 tablespoons of the balsamic glaze over them. Toss well and return in the oven for 2-3 minutes until the glaze is heated through.

Since the sweetness level can vary depending on the brand, I suggest tasting the glaze and adding honey to taste.

Instead of buying one, you can also try this recipe for balsamic glaze reduction by downshiftology.com.

Storage

Roasted vegetables with balsamic glaze can be stored in the fridge, inside an airtight container. They will last for 3-4 days.

To reheat: microwave on medium-high or transfer to a baking sheet, slightly sprinkle with water, cover with aluminum foil and reheat in a medium oven for 10-15 minutes.

Serving suggestions

You can serve these roasted veggies with rotisserie chicken or baked chicken breasts. To keep the dish vegan serve them with Basmati rice, quinoa or pearl couscous.

Here are some more dishes you can pair these glazed vegetables with:

Which Authentic Balsamic vinegar is authentic?

Traditional balsamic vinegar is produced in small amounts and starts from grape juice which is concentrated by boiling and then fermented into a thick, sweet and savory vinegar.

Should you use authentic balsamic vinegar for this roasted vegetables recipe?

Cooking with an expensive balsamic would be a waste of money. Just make sure to pick a good quallity balsamic vinegar that contains wine vinegar and grape must as the main ingredients.

Easy honey-balsamic roasted vegetables recipe

Makos

This recipe for easy balsamic roasted vegetables and potatoes will make your dinner more flavorful without much effort.

Nutrition

Calories: 360kcal

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What kind of vegetables can I roast?

This recipe is totally customizable to your taste. During summer, great options are vegetables like zucchinis, yellow squash, eggplant, peppers, green beans, corn, and okra. During the winter, you can use carrots, parsnips, cauliflower, Brussel sprouts, broccoli, parsnips, radishes, turnips, butternut squash.
If you prefer hiding the vegetables into a pasta sauce, try this healthy spaghetti with winter vegetables sauce.

What is the secret to roasting vegetables?

Cut the vegetables into same sized pieces for even cooking.
Layer them on the baking sheet in a single layer for better browning (if they're crowded they will steam rather than roast).
Use a convection oven (fan oven) if possible. The circulation of hot air inside the oven results in crispier and better caramelized vegetables.
Use vegetables with similar cooking times. Add the vegetables that require less time after 20-30 minutes.

Why aren't my vegetables crispy?

Here are the most common reasons why your vegetables aren't crispy:
Overcrowding the baking sheet. Not giving the vegetables enough space, will cause them to steam rather tahn roast. For the best results try to layer them in a single layer.
Low baking temperature. A low baking temperature will cook the vegetables until soft but will not make them crispy and caramelized. Try baking the vegetables in a hot oven at 390°F (200°C) or higher fro crispy results.
Not roasting them long enough. Most vegetables have high water content which means that they will need long roasting time for some of the water to evaporate and become crispy.
Not using a convection oven. The circulation of hot air inside a convection oven will help for the vegetables to roast evenly and get that crispy edges everyone likes.

Should I boil vegetables before roasting?

Most vegetables don't need boiling before roasting. However, if you're having trouble getting your vegetables soft inside and crispy outside, then boiling them before roasting is a foolfpoof way of making sure they will be cooked through by the time they're browned on the outside.

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