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.
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!
MAKING REAL FOOD EASY AND DELICIOUS WITH BALSAMIC HONEY ROASTED VEGETABLES…
A naturally gluten free, dairy free, vegan (and also free of so many other allergens!) 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.
What else will you need for this recipe?
- Cutting board
- Chef’s knife
- Baking sheet with a baking mat or parchment paper
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 AND #ALWAYSNOURISHEDFOOD. I LOVE TO SEE WHAT YOU’RE COOKING!
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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!