Easy Roasted Vegetables with Honey and Balsamic Syrup
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We all get busy and after a hard day sometimes don’t feel like putting a lot of effort into a meal. This super tasty Easy Roasted Vegetables with Honey and Balsamic Syrup comes to the rescue! The sauce used after roasting is still my most viewed recipe here and on Pinterest.
The past couple weeks have had me doing 10-11 hour days, traveling out of town and just getting way behind in keeping up with my usual blog reading. Juggling a day job and this site has it’s challenges and sometimes I walk into the kitchen at 6 or 7pm and realize I have nothing planned for dinner. So the slow cooker is a great friend (if you think about it early in the day!) and another great trick is to turn on the oven right away to heat it up and roast some vegetables.
These Easy Roasted Vegetables with Honey and Balsamic Syrup are great all on their own or with rotisserie chicken or fish – you’re all set. The vegetables are tossed with olive oil, salt and pepper and roasted until they get caramelized and the edges are crispy. 30 minutes tops, and the potatoes are creamy, the sprouts are crunchy and the sweet shallot and carrots balance it all out!
With the recent Daylight Savings Time switch it gets dark early here and I don’t know about you, but it makes me think it’s later than it is and to get crackin’ on making dinner. Roasted vegetables are easy, healthy and so easy. The perfect side dish or make enough for an entire meal.
After roasting they get tossed with a little olive oil, honey and balsamic syrup. If you don’t have the concentrated syrup balsamic vinegar always works, too. You’ve had a hard day, don’t sweat it. If the medley of veggies isn’t on hand or you just have brussels sprouts try this out.
Easy Roasted Vegetables with Honey and Balsamic Syrup
Ingredients
- 1/2 lb brussels sprouts halved
- 1/2 lb cut carrots
- 1/2 lb halved small new potatoes white and purple
- 2 large shallots quartered
- 3 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic syrup
- 1 tbsp honey
Instructions
- Preheat oven to 425°. Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
- In a large bowl, toss brussels sprouts, carrots, potatoes and shallots with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
- Transfer the vegetables to baking sheet and roast until tender and caramelized, about 30 minutes.
- Place roasted vegetables back in bowl. Add remaining tablespoon olive oil, balsamic syrup and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Just cooked this for Christmas dinner tomorrow, thanks so much for the recipe! I added a little bit of chopped up sweet potato, I didn’t have enough carrot on hand, or shallot so I added a little red onion to improvise but it still turned out great! I’m a vegetarian so I’m always looking for new ways to cook my veggies. This recipe was perfect! I can’t stop eating it right now lol they might be gone before Christmas tomorrow lol Happy Holidays!!
That’s wonderful to hear Sarab, you made me smile. Hopefully you saved some for your Christmas dinner! 🙂
My go-to this time of year, especially when we’re loaded with root veggies from our CSA. Love the addition of honey and balsamic!
Thanks Brian… what the CSA if I may ask?
I sometimes make a bowl of roasted veggies for a Meatless Monday dinner – as long as it has feta or haloumi on top hubby is happy. But I have to admit, my roasties don’t look anything as colourful as yours do – talk about eating the rainbow 🙂
Thanks Nancy, love the halloumi addition idea. We do eat with our eyes right, and the colored potatoes really mixed well with the other veggies.
Why is it that the simplest dishes are most often the best? I could eat this everyday, Kevin! Thanks for this scrumptious offering! PS) Great minds… Go caramelized Brussels sprouts!
Agreed, I find that to be quite often true… and makes for a quicker dinner. Sometimes I put a lot of effort into a meal for little wow and other times the simplest makes a splash.
Great minds indeed! Thanks Annie. 🙂
Kevin,
Made these tonight. They were delicious! Another hit, thanks!
Oh thanks so much, glad you tried them Dave.
This Daylight Savings Time switch is always a thing for a few days, to get used to. But honestly, I would prefer to have a darker time of a day in the mornings because that won’t affect my nap during commute, haha. This time that was even worse. We were traveling to another provinces so we faced different time zones as well as the time switch. It’s still quite confusing for my brain:) And I totally agree with David – these beautiful veggies would help me to deal with all this time.
I do like light later as if the day gets stretched, more time to do things after work. Silly, yes, but my brain thinks so anyways. 🙂 Thanks Ben.
Mmmm – delicious Kevin – it is supposed to be spring here but it is freezing today so really feel like a bowl of this.
I would love to be down in New Zealand for a visit right now! If we could only transport we could swap houses for a bit. 😉
Thank you Daylight Savings, for saving me from … the vampires that attach me on the way to work during dark winter mornings? Seriously, I’d rather see darkness from my office window in the morning, and have some daylight when I get home from work. Have multi-national corporations forced the light of day to align itself with their hours? Well, at least I get to come home to comfort food – and in my book, roasted veggies qualify. The oven transforms them. I love it. I’ve never dressed them, though, and balsamic and honey is fantastic, I’ll bet. I’m’n’a try it.
Definitely prefer the light in the evenings too Jeff. Thanks for refreshing that Easy Tamale bake friend, looked fantastic! As for these beauties, roasting always brings out the caramelization and adds another depth of flavor for sure. Roast on!
Hey Kevin! Pure bliss in a bowl! I do mine almost the same, except instead of honey I use a sprinkle of brown sugar. Adding sliced Andouille sausage wouldn’t be bad either! 🙂
Ohhh brown sugar, now you’re speakin’ my language Dorothy!
Man, this Daylight Savings Time switch has been wrecking my internal clock. Sure, I loved that extra hour of sleep…but it’s getting dark at like 5:15 here now. And soon it will be 4:30. Talk about messing with your system! But if I had a big pot of these roasted veggies in the oven, then I wouldn’t care what time it was anymore! #WolfpackVeggieTime
AGREED. I do prefer the light in the mornings, but ending work in the dark is no bueno. Long light evenings are great… I wonder why we still do DLST at all. #WolfPackRoasts