Easy honey-balsamic roasted vegetables recipe
This recipe for easy balsamic roasted vegetables and potatoes will make your dinner more flavorful without much effort.
Servings: 4
Calories: 360kcal
Ingredients
For the vegetables:
- 1 garlic clove cut in half
- 1 medium eggplant cut in half and sliced into 0.5 inch thick slices
- 3 medium zucchinis sliced into 0.5 inch thick slices
- 2 carrots sliced into 0.5 inch thick slices
- 1 pound baby potatoes cut in half (or regular potatoes, cubed)
- 2 bay leaves
- 1 teaspoon ground cumin
- 2 teaspoons thyme
- salt and black pepper to taste
- 1 red bell pepper roughly chopped
- 1 green bell pepper roughly chopped
- 1 red onion sliced
- 4 tablespoons olive oil
For the honey-balsamic glaze:
- ¼ cup balsamic vinegar
- 2-3 tablespoons honey or maple syrup for vegans
Instructions
- Preheat your oven to 390°F (200°C) and slice/chop the vegetables accordingly.
- Roast the vegetables: Rub a sheet pan with the garlic clove. Transfer the eggplant, the zucchinis, the carrots, the potatoes, and the bay leaves to the baking sheet. Sprinkle with the cumin, the thyme, salt and black pepper. Drizzle with the olive oil and toss well. Roast for 30 minutes. Add the bell peppers and the onion, stir well and bake for 20 more minutes.
- Make the balsamic glaze: Mix the balsamic vinegar and the honey (or maple syrup) in a jar and shake well. Pour over the vegetables, toss well until all of the vegetables are coated with the balsamic and continue baking for about 15 minutes or until the vegetables are cooked through and the balsamic is reduced and sticky. Serve.
Notes
The vegetables should be in one layer on the baking sheet. Over-crowding them will cause them to steam rather than roast.
If your oven has a convection setting, use that but set the temperature 25°F (5°C) lower.
If you prefer to grill the vegetables, the baby potatoes should be cut in half lengthwise and boiled for about 10 minutes or until fork tender. The rest of the vegetables should be sliced. Brush them twice with the balsamic sauce while grilling.
Using store-bought balsamic glaze (the thick kind): Add 3-4 tablespoons of the balsamic glaze over the vegetables 2-3 minutes before taking them out of the oven. Toss well to combine. Taste the glaze and if it's sweet enough don't add any honey or add to taste.
Nutrition
Calories: 360kcal
