Name: Balsamic Honey Roasted Vegetables
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4-6
Ingredients: 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

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.

Scale

Ingredients

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

Preheat the oven to 400F and line a baking sheet with parchment paper or a baking mat.
Transfer the prepared veggies to the baking sheet. Drizzle with oil and season with salt and pepper.
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.
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.