Easy Honey Balsamic Roasted Vegetables
Raise your hand if honey balsamic roasted vegetables sounds yummy. Now, raise your hand if you have time to babysit a balsamic glaze on the stove on a random weeknight.
Yeah. Me neither.
That’s why I came up with this quick and easy honey balsamic roasted vegetables recipe. I even added two more simple ingredients to balance the flavor and still saved a ton of time and effort.
My Quick Alternative To Balsamic Glaze
A balsamic glaze only has two ingredients – balsamic vinegar and a sweetener like honey or maple syrup. It’s actually not difficult to make.
The problem for me is forgetting to stir it while it’s reducing on the stovetop. I don’t know if you’ve ever had to clean a pan that’s coated with burned balsamic glaze.
I have. It’s not fun or fast or easy.
Still the flavor of balsamic roasted vegetables is ah-mazing. Delicious comfort food, for sure. Definitely worth making when I have the time and attention it needs.
For quick weeknight dinners I needed an easy recipe that provided the flavor of a balsamic glaze without requiring the time needed to make one. You know, a recipe where I can throw some things in a bowl, stir it up, and pour over a sheet pan of veggies.
So, I came up with just that. I even added two ingredients to balance the flavor and give the veggies a nice texture after roasting.
I love this recipe on a cool fall evening or anytime I want to tuck into something warm, comforting, and super healthy.
By the way, this recipe is extremely versatile and can be used on any vegetables you want to roast. It can also be used on chicken, beef, pork, or fish.
Honey Balsamic Roasted Vegetables Recipe
Print this recipe below.
1/4 cup Balsamic vinegar
1/3 cup honey, coconut sugar, or maple syrup
1/4 cup coconut aminos, liquid aminos, or worcestershire sauce
1/4 cup melted coconut oil, olive oil, avocado oil, melted ghee, or melted butter
Any vegetable of your choice. (Just make sure it’s enough to fill an 18X13 sheet pan, or you’ll have more of the honey balsamic mixture than you’ll need. Or, you can always save the extra in a glass jar for another meal.)
Here are some ideas:
Butternut squash, carrots, and red potatoes (my fav!)
Onions, peppers, and mushrooms
Sweet potatoes and purple potatoes (the color combination is gorgeous and fun for the kiddos.)
The possibilities are endless. Use the vegetables your body is craving.
1. Preheat oven to 400 degrees.
2. Chop the vegetables into bit sized pieces.
3. In a large bowl, whisk together the balsamic vinegar, honey, coconut aminos, and oil.
4. Put veggies in the bowl with the balsamic mixture and stir to coat the vegetables well.
5. Place veggies in a single layer on a sheet pan.
6. Bake for 30-40 minutes or until vegetables are done.
Need a little extra decadence on your veggies? I like to top my individual portion with crispy pecans and goat cheese.
Print This Recipe
Honey Balsamic Roasted Vegetables
- 1/4 cup Balsamic vinegar
- 1/3 cup honey coconut sugar, or maple syrup
- 1/4 cup coconut aminos liquid aminos, or worcestershire sauce
- 1/4 cup melted coconut oil olive oil, avocado oil, melted ghee, or melted butter
- Any vegetable of your choice. Here are some ideas:
- Brussels sprouts
- Butternut squash carrots, and red potatoes (my fav!)
- Onions peppers, and mushrooms
- Sweet potatoes and purple potatoes the color combination is gorgeous and fun for the kiddos.
- The possibilities are endless. Use the vegetables your body is craving.
- Preheat oven to 400 degrees.
- Chop the vegetables into bit sized pieces.
- In a large bowl, whisk together the balsamic vinegar, honey, coconut aminos, and oil.
- Put veggies in the bowl with the balsamic mixture and stir to coat the vegetables well.
- Place veggies in a single layer on a sheet pan.
- Bake for 30-40 minutes or until vegetables are done.
Before you go!
This is how I get a real food dinner on the table on even the busiest evenings. It’s all about planning, baby. Check it out!