Honey Roasted Vegetables
I love vegetables any way I can get them - raw, steamed, sauteed, roasted and even fried. This recipe takes any combination of vegetables you want and punches up the flavor with a tangy, sweet glaze.
I prefer to use pre-cut vegetables to make my life easy - shish kabob vegetables straight from the store is even better. Loaded up with mushrooms, green peppers, purple onions, zucchini and squash, they are the perfect size and already prepped for you. This recipe is super simple - just five ingredients, most of which you probably already have at your house. Plus, the honey and balsamic glaze make the perfect flavor combo of acidic, tangy and sweet and give the vegetables a beautiful caramelization.
A Few Notes:
Balsamic Glaze - Don't worry if you don't have balsamic glaze for this recipe, if you have balsamic vinegar you are halfway there. Just simmer balsamic vinegar in a pot until it gets nice and thick. You can save any leftover glaze for brushing on protein or making some more vegetables, cause this recipe is just that good!
Honey - My family loves loves loves honey and we use it just about every day in DIY honey mustard, to sweeten our tea and oatmeal and even just by the spoonful. My go-to honey is Pure Southern Honey from South Georgia. It is a raw, unfiltered honey with nothing else added to it. ALL NATURAL - straight from the bees themselves! The jar has a super cool honey comb in it that you can toss to the kids to gnaw on while you make these vegetables. For more information on Pure Southern Honey, visit their website by clicking here.
Roasting Pan - Line that sucker with aluminum foil and spray some baking spray on it to make clean up super quick and easy. No dish washing here!
Enough of the chit chat, on to the recipe!
- 3 tablespoons Olive Oil
- 1 tablespoon Balsamic Glaze
- 1 tablespoon Honey (Pure Southern Honey is the best!)
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- Vegetables of your choice
Combine all of the ingredients in a small bowl, except the vegetables. Spray a roasting pan with baking spray. Toss the vegetables with the honey mixture and pour into a single layer onto the roasting pan. Bake at 400 degrees, 20 - 30 minutes, checking and tossing the vegetables every 10 minutes.
*Recipe Ideas: Stir in fresh, minced garlic or ginger to add another layer of flavor to your vegetables!
Special thanks to Fusion Creative Marketing for filming the recipe!