Description
Honey Balsamic Roasted Vegetables are a vibrant and delicious side dish that effortlessly enhances any meal. This easy recipe combines seasonal vegetables like bell peppers, zucchini, and carrots, all coated in a luscious glaze made from honey and balsamic vinegar. As they roast, the natural sweetness of the vegetables intensifies, creating a delightful combination of tender bites with a satisfying crunch. Perfect for weeknight dinners or special occasions, these roasted veggies are not only nutritious but also versatile enough to complement a wide range of main dishes.
Ingredients
- 2 cups assorted vegetables (bell peppers, zucchini, carrots)
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper.
- Chop the vegetables into even pieces and add them to the bowl. Toss until well-coated.
- Spread on a baking sheet in a single layer.
- Roast for 25–30 minutes or until tender and caramelized, stirring halfway through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 145
- Sugar: 9g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Experiment with different vegetables like Brussels sprouts or sweet potatoes. Add fresh herbs such as rosemary or thyme for an extra flavor boost. Marinate the veggies for at least 30 minutes before roasting for deeper flavor.