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honey balsamic glazed roasted vegetables

Balsamic glazed roasted vegetables

Easy recipe for roasted vegetables which get coated with a delicious, sticky, sweet and savory balsamic glaze. Subtitute maple syrup for the honey to make it vegan.
Course Side Dish
Cuisine gluten-free, Healthy, Mediterranean, vegan
Keyword balsamic, grilled, honey, roasted, vegetables
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 360 kcal
Author Makos


For the vegetables:

  • 1 garlic clove cut in half
  • 1 medium eggplant roughly chopped
  • 3 medium zucchinis roughly chopped
  • 1 red bell pepper roughly chopped
  • 1 green bell pepper roughly chopped
  • 2 carrots roughly chopped
  • 1 pound (450 grams) baby potatoes cut in half (or regular potatoes, cubed
  • 1 red onion sliced
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 2 teaspoons thyme
  • salt and pepper to taste
  • 4 tablespoons olive oil

For the honey-balsamic glaze:

  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey or maple syrup for vegans


  1. Preheat your oven to 390°F (200°C).
  2. Roast the vegetables: Rub a large pan or casserole dish with the garlic clove. Transfer the eggplant, the zucchinis, the carrots, the potatoes, and the onion to the pan (if you like the peppers very soft add them now, otherwise you'll add them after 30 minutes). Add the bay leaves, the cumin, the thyme, salt and pepper to taste, and the olive oil and mix well. Bake for 30 minutes. Add the peppers, stir well and bake for 15 minutes more.

  3. Make the balsamic glaze: Mix the balsamic vinegar and the honey (or maple syruin a jar and shake well. Pour over the vegetables, mix well and continue baking for about 15 minutes or until thickened. Cooking time will depend on how much crowded your pan will be.

  4. Eat!

Recipe Notes

  • 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.
  • This dish pairs very well with some Israeli couscous.
  • Eggplant should be very fresh because the longer it stays on the shelf the more bitter it becomes Also, “male” eggplants tend to be less bitter than “female” ones. You can read more about it in this Creamy summer pasta with eggplant and tomatoes post.

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