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Balsamic Honey Roasted Vegetables

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Balsamic Honey Roasted Vegetables are the best way to eat your veggies! Oven-roasted until tender, any medley of vegetables works for this recipe for a healthy and easy side to any lunch or dinner.  These Balsamic Honey Roasted Vegetables are also a great make-ahead and meal prep idea.


Balsamic Honey Roasted Vegetables are the best way to eat your veggies! Oven-roasted until tender, any medley of vegetables works for this recipe for a healthy and easy side to any lunch or dinner.  These Balsamic Honey Roasted Vegetables are also a great make ahead and meal prep idea.

This recipe was published before Always Nourished transitioned to PCOS-focused recipes. Some of the ingredients used in this recipe may not be PCOS-friendly or compliant with the Always Nourished food and nutrition methods or protocols for PCOS.

My most favourite way to eat all the veggies!

The sweet, slightly acidic addition to roasted vegetables makes for the most perfect side dish for any meal – put them beside eggs for breakfast (YES!), on top of quinoa or leafy greens for lunch and beside any protein for dinner.

Really any combination of vegetables works here (whatever you have in your fridge works, I promise!). Chop those veggies up and roast until tender and golden brown then drizzled with balsamic vinegar and honey for an insanely easy and delicious Balsamic Honey Roasted Vegetables side dish!

Balsamic Honey Roasted Vegetables are the best way to eat your veggies! Oven-roasted until tender, any medley of vegetables works for this recipe for a healthy and easy side to any lunch or dinner.  These Balsamic Honey Roasted Vegetables are also a great make ahead and meal prep idea.

MAKING REAL FOOD EASY AND DELICIOUS WITH BALSAMIC HONEY ROASTED VEGETABLES…

A naturally gluten-free and dairy-free side dish recipe that uses your favourite combination of seasonal vegetables.

What real food ingredients will you need to make this sweet balsamic roasted vegetables recipe?

I’ve used so many different combinations of vegetables for this recipe. Here it was sweet potato, beet, mushrooms, peppers and broccoli. Before it was asparagus, onions, peppers, and potatoes. Seriously, use up those veggies in the fridge and season them with a little bit of olive oil, local honey and balsamic vinegar.

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Balsamic Honey Roasted Vegetables are the best way to eat your veggies! Oven-roasted until tender, any medley of vegetables works for this recipe for a healthy and easy side to any lunch or dinner.  These Balsamic Honey Roasted Vegetables are also a great make ahead and meal prep idea.

Balsamic Honey Roasted Vegetables


★★★★★

5 from 3 reviews

  • Total Time: 55 minutes
  • Yield: 4-6 1x
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Description

Balsamic Honey Roasted Vegetables are the best way to eat your veggies! Oven-roasted until tender, any medley of vegetables works for this recipe for a healthy and easy side to any lunch or dinner. These Balsamic Honey Roasted Vegetables are also a great make ahead and meal prep idea.


Ingredients

Scale
  • 8–10 cups veggies (any combination you have on hand – here I used (about 2 cups each) sweet potato, beet, broccoli, mushrooms and bell pepper), all washed, trimmed and chopped into roughly even-sized pieces
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoons sea salt
  • Fresh Ground Pepper, to taste
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey

Instructions

  1. Preheat the oven to 400F and line a baking sheet with parchment paper or a baking mat.
  2. Transfer the prepared veggies to the baking sheet. Drizzle with oil and season with salt and pepper.
  3. Roast in the oven for about 20 minutes before giving the pan a shake to toss and turn the veggies. Continue to roasted for another 10-15 minutes.
  4. When the veggies are just golden brown and fork-tender remove from the oven. Drizzle with the balsamic vinegar and honey evenly over the veggies. Return to the oven for 5-10 minutes more or until the balsamic vinegar has sweetened and the honey has just started caramelized.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes

Did you make this recipe?

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Balsamic Honey Roasted Vegetables are the best way to eat your veggies! Oven-roasted until tender, any medley of vegetables works for this recipe for a healthy and easy side to any lunch or dinner.  These Balsamic Honey Roasted Vegetables are also a great make ahead and meal prep idea.HOW TO MAKE THIS ROASTED VEGETABLES WITH BALSAMIC RECIPE…

This recipe is one of my favourite kinds – easy! Everything gets chopped up into fairly equal pieces – if they’re not all that equal that’s ok too but the more equal in size the more evenly they will cook.

Drizzle with a little bit of oil, season with salt and pepper and then everything goes into the oven all at once. Remember to flip the veggies about halfway through – just give them a stir to make sure that no one is burning or cooking too fast. When they are fork-tender (around 30 minutes or so) get your balsamic vinegar and your honey and drizzle a couple tablespoons all everything! The drizzled veggies go back into the oven for just enough time for the balsamic vinegar to sweeten up a little bit and the honey to get sticky and slightly caramelized.

These lower maintenance style recipes are my favourite – really, the oven and the microwave timer are doing most of the work here – because they mean more time to do other things like scrolling Pinterest and Instagram #letsbereal

This Balsamic Honey Roasted Vegetables recipe makes a TON of veggies – perfect for feeding a crowd or having delicious and nutritious lunches all week long! I’ve been known to make a batch to have veggies ready to go for breakfast and lunch in particular. Make ahead and meal prep recipes like this one are such a life-saver!

As I mentioned above, Fall really influenced my veggie medley for this recipe but you can absolutely use whatever veggies you have on hand. Carrots, broccoli, zucchini, potatoes, green beans would all be fantastic here. If you are using a hearty root vegetable (like a beet or a squash) you may want to cut them a little bit smaller than everyone else as they typically have a much longer cook time.

I HOPE YOU LIKE THIS RECIPE AS MUCH AS I DO! IF YOU GIVE THIS BALSAMIC HONEY ROASTED VEGETABLES RECIPE A TRY LET ME KNOW IN THE COMMENTS BELOW AND BE SURE TO SHARE A PICTURE ON INSTAGRAM USING THE TAGS @ALWAYSNOURISHED. I LOVE TO SEE WHAT YOU’RE COOKING!

 

This Balsamic Honey Roasted Vegetables recipe was originally published in March 2016. The recipe and photos were updated in October, 2018. Thank you for supporting Always Nourished and making recipes like this one possible!

March 30, 2016

« Honey Lemon Roasted Asparagus
Vegan Leek and Pea Risotto »

 

Rebecca Dwyre is the holistic nutritionist, recipe creator and photographer behind Always Nourished. Being diagnosed with PCOS in 2018 was unexpected and devastating for her. Since then she’s been on her own PCOS Freedom journey and has learned so much about managing Polycystic Ovary Syndrome with food and lifestyle that she’s made it her mission to share what she has learned so that other women with PCOS don’t have to struggle like she did.

 

 

 

 

 

Comments

  1. Patricia says

    December 25, 2021 at 3:27 pm

    Do you blend the honey and balsamic vinegar?

    ★★★★★

    Reply
  2. Karen Goodall says

    October 4, 2019 at 12:23 am

    I made this tonight and it was delicious! I love that you can use whatever vegetables you want or have on hand. I used yellow & green squash, butternut squash, carrots, and red onion. The honey/balsamic glaze was a great addition that really made the vegetables especially good.

    ★★★★★

    Reply
  3. Vivien says

    June 17, 2019 at 7:01 am

    Sounds good. Am going to try this week. 👍

    Reply
  4. Kate says

    November 6, 2018 at 1:45 pm

    Thank you so much for this recipe! I’d love to make these veggies for a Friendsgiving dinner I’m attending. If we’re making ahead – how do you recommend reheating?

    Reply
  5. showmetheyummy says

    April 1, 2016 at 8:38 am

    I’ve never craved roasted veggies more. YUM! So healthy and delicious!

    Reply
    • Rebecca says

      April 1, 2016 at 10:19 am

      Thanks! Roasted vegetables are definitely delicious!

      Reply
  6. Liz Martone says

    March 30, 2016 at 8:36 pm

    Mmmmm I love love love roasted veggies! Like SO much! I’ve never tried this combo before though, so I’ll definitely be adding this to my rotation 🙂

    Reply
    • Rebecca says

      April 1, 2016 at 10:21 am

      I know – I love roasted veggie so much too! This veggie combination is definitely my new favourite for spring. Let me know what you think!!

      Reply
    • Beth says

      September 23, 2021 at 8:10 pm

      Easy, delicious and everyone in the family agrees on it. There are so few dishes that make everyone happy. I’m not talking picky toddlers, but rather savvy, snobby, eaten-in-fine-restaurants-all-over-the-world adult children who have moved back home to await homes being built and a wedding…. They are not easy to please and this recipe did it. Thank you!

      ★★★★★

      Reply

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Welcome to Always Nourished!

Hi! I’m Becca - a holistic nutritionist sharing delicious recipes and PCOS resources in this little corner of the internet. I’m on a mission to share everything I’ve learned about managing my PCOS with food and lifestyle so that other women with PCOS don’t have to struggle with PCOS like I did. READ MORE...

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