Ingredients
- Assorted Vegetables (2 lbs total): Choose a colorful mix of your favorite vegetables. Great options include:
- Carrots (1 lb): Adds sweetness and vibrant color.
- Broccoli Florets (1 lb): Provides a slightly bitter counterpoint and great texture.
- Bell Peppers (2, any color): Offers sweetness and a satisfying crunch.
- Red Onion (1 large): Caramelizes beautifully and adds depth of flavor.
- Zucchini or Yellow Squash (1-2): Tender and absorbs the glaze wonderfully.
- Brussels Sprouts (1 lb): Nutty and delicious when roasted, especially halved or quartered.
- Sweet Potatoes or Butternut Squash (1 lb): Adds sweetness and heartiness (cut into uniform cubes).
- Olive Oil (3 tablespoons): Essential for roasting, helps vegetables brown and adds flavor. Use extra virgin olive oil for the best taste and health benefits.
- Honey (3 tablespoons): The star of the glaze, provides natural sweetness and beautiful caramelization. Choose a good quality honey for the best flavor.
- Balsamic Vinegar (1 tablespoon): Adds a touch of acidity to balance the sweetness of the honey and enhances the savory notes.
- Soy Sauce (1 tablespoon): Provides umami depth and saltiness, complementing the sweet and acidic flavors. Low sodium soy sauce is recommended to control the salt level.
- Garlic Powder (1 teaspoon): Adds a savory and aromatic note that enhances the overall flavor profile.
- Dried Thyme (1 teaspoon): An earthy and slightly peppery herb that pairs perfectly with roasted vegetables. You can also use dried rosemary or oregano.
- Salt (to taste): Enhances the flavors of all the ingredients. Kosher salt or sea salt is preferred.
- Black Pepper (to taste): Adds a touch of spice and complexity. Freshly ground black pepper is always best.
- Optional Garnishes (for serving):
- Fresh Parsley or Chives (chopped): Adds freshness and visual appeal.
- Sesame Seeds (toasted): Provides a nutty flavor and textural contrast.
- Red Pepper Flakes (pinch): For a touch of heat, if desired.
Instructions
- Preheat Your Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). This high temperature is crucial for achieving nicely browned and tender-crisp roasted vegetables. Line a large baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze. If you don’t have parchment paper, you can lightly grease the baking sheet with olive oil.
- Prepare the Vegetables: Wash and dry all the vegetables thoroughly. Proper drying is important as excess moisture can steam the vegetables instead of roasting them. Cut the vegetables into uniform pieces, approximately 1-inch in size. Consistency in size ensures that all vegetables cook evenly.
- Carrots: Peel and chop into 1-inch thick rounds or sticks.
- Broccoli: Cut into florets, ensuring they are roughly the same size. Large florets can be halved or quartered.
- Bell Peppers: Remove the seeds and membranes, then chop into 1-inch pieces.
- Red Onion: Peel and cut into wedges or chunks.
- Zucchini/Squash: Trim the ends and chop into 1-inch thick slices or half-moons.
- Brussels Sprouts: Trim the ends and halve or quarter them, depending on their size.
- Sweet Potatoes/Butternut Squash: Peel and cut into 1-inch cubes.
- Toss Vegetables with Olive Oil and Seasonings: In a large bowl, combine all the prepared vegetables. Drizzle with olive oil, ensuring all vegetables are lightly coated. This helps them roast properly and prevents them from drying out. Sprinkle with garlic powder, dried thyme, salt, and black pepper. Toss everything together thoroughly to ensure the seasonings are evenly distributed and coat all the vegetables. You can use your hands or a large spoon to toss.
- Roast the Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will cause the vegetables to steam instead of roast. If necessary, use two baking sheets. Roast in the preheated oven for 20-25 minutes.
- Prepare the Honey-Glaze: While the vegetables are roasting, prepare the honey-glaze. In a small bowl, whisk together honey, balsamic vinegar, and soy sauce until well combined. The balsamic vinegar adds a tangy counterpoint to the sweetness of the honey, and the soy sauce provides umami depth.
- Add the Honey-Glaze and Continue Roasting: After 20-25 minutes of roasting, remove the baking sheet from the oven. Pour the honey-glaze evenly over the vegetables. Toss gently to coat all the vegetables with the glaze. Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the vegetables are tender-crisp and beautifully caramelized. Keep an eye on them during this time to prevent burning, especially with the honey glaze. The vegetables should be tender when pierced with a fork but still have a slight bite. The edges should be nicely browned and slightly crispy.
- Check for Doneness and Adjust Roasting Time: To check for doneness, pierce a carrot or potato (if using) with a fork. It should be tender but not mushy. If the vegetables are not yet tender, continue roasting for another 5-10 minutes, checking periodically. If the vegetables are browning too quickly, you can lower the oven temperature slightly to 375°F (190°C) or loosely tent the baking sheet with aluminum foil.
- Serve and Garnish (Optional): Once the vegetables are perfectly roasted, remove them from the oven. Let them rest for a few minutes before serving. This allows the flavors to meld together. Transfer the Honey-Glazed Roasted Vegetables to a serving dish. Garnish with fresh chopped parsley or chives, toasted sesame seeds, or a pinch of red pepper flakes, if desired, for added flavor and visual appeal. Serve hot and enjoy!
- Prep Time: 25 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 200
- Fiber: 6