Easy Roasted Vegetables with Honey and Balsamic Syrup

5 from 11 votes

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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.

Easy Roasted Vegetables with Honey and Balsamic Syrup. www.keviniscooking.com

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.

Easy Roasted Vegetables with Honey and Balsamic Syrup. www.keviniscooking.com

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. www.keviniscooking.com

Easy Roasted Vegetables with Honey and Balsamic Syrup. www.keviniscooking.com

Easy Roasted Vegetables with Honey and Balsamic Syrup

5 from 11 votes
Easy Roasted Vegetables with Honey are beautifully caramelized and get lots of flavor after roasting with a toss in balsamic syrup and honey.
Servings: 4
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes

Ingredients 

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

Calories: 209kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 508mg | Potassium: 663mg | Fiber: 5g | Sugar: 11g | Vitamin A: 8245IU | Vitamin C: 55.5mg | Calcium: 52mg | Iron: 2mg

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.

Course: Side Dish
Cuisine: American
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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47 Comments

    1. So I took liberties…using rainbow carrots, purple and orange sweet potatoes,red and yellow baby potatoes, green pepper and sweet onion. I’ll let you know how it goes!

      1. 5 stars
        They turned out amazing! Maybe add more colored peppers next time, but it was very pleasantly sweet and savory, not overwhelming in either way. I was asked to keep the recipe to do it again!

  1. I made the Brussels tonight, and will make this version next. Would you add other vegetables to this, such as red/yellow bell peppers?

  2. 5 stars
    Kevin, Kevin , Kevin…
    I have a mouthful of this savory goodness as I type.
    I made a balsamic syrup which is simply 1/4c balsamic 1 T sugar over medium for 15 mins. Prepare this towards the end as it solidifies like crazy!
    I’ve enjoyed balsamic, olive oil & honey over sprouts before but this takes it to a whole nother level!
    I also drizzled the second dose of olive oil over the veggies during the last 5 mins & stirred them in the tray. The honey I added to the balsamic reduction.
    Thank you sir as this healthy but delectable recipe will be a staple from now on!

  3. 5 stars
    Kevin, Kevin , Kevin…
    I have a mouthful of this savory goodness as I type.
    I made a balsamic syrup which is simply 1/4c balsamic 1 T sugar over medium for 15 mins. Prepare this towards the end as it solidifies like crazy!
    I’ve enjoyed balsamic, olive oil & honey over sprouts before but this takes it to a whole nother level!
    I also drizzled the second dose of olive oil over the veggies during the last 5 mins & stirred them in the tray. The honey I added to the balsamic reduction.
    Thank you sir as this healthy but delectable recipe will be a staple from now on!

    1. So glad you enjoyed these Rain. Thanks for taking the time to come back and let me know. Cheers! 🙂

  4. 5 stars
    Hey Kevin

    Thanks a million. Healthy and really delicious and super easy for the taste result! I did just the brussels but can’t wait to try it with a variety of veggies. It’s the half hour from preparation to table that makes for a perfect midweek healthy meal vs that take out 🙂

    1. Takeout has nothing on this one! This is a standard recipe in the house and delivers BIG. So glad you enjoyed and for letting me know with feedback. LOTS of tasty recipes here, hope you take a look around!

  5. 5 stars
    I made these this weekend, and oh am I so glad that I doubled the recipe! I subbed onions for the shallots. And I roasted the veggies for more like 45-50 minutes because I like them really caramelized. My whole family enjoyed this dish. And my daughter who hates cooked carrots has declared that she will eat carrots prepared this way any time! This dish is good warm, room temperature or cold. Can’t wait to go home and eat leftovers tonight!

    1. Yeah for winning over a carrot hater, right Paula! Roasted veggies for everyone, and I agree, these are so good any time. 🙂