We all get busy, and after a long day it’s nice to have a simple, satisfying dinner ready without a lot of fuss. These Easy Roasted Vegetables with Honey and Balsamic Syrup are the perfect weeknight solution. They roast quickly, develop lovely caramelized edges, and finish with a sweet-tangy glaze that brings out the best in each vegetable.
Some nights I walk in the door and realize I haven’t planned dinner. Turning the oven on to roast a tray of vegetables is an easy, fast way to get a hot meal on the table. This recipe works as a side with chicken, fish, or a grain bowl, or make a larger batch and serve it as a main with a simple protein or a handful of toasted nuts and a crumble of cheese.
The vegetables are simply tossed with olive oil, salt, and pepper before roasting until they’re tender and browned. In about 30 minutes the potatoes become creamy inside, the Brussels sprouts crisp at the edges, and the shallots and carrots grow sweet and soft. A quick toss in a mixture of honey and balsamic syrup (or regular balsamic vinegar if you don’t have syrup) adds a glossy finish and balanced flavor.
Roasting is forgiving — if one vegetable is ready a bit earlier, remove it and let the rest continue to cook. For more even results, cut ingredients to similar sizes. If you’re short on time or ingredients, this recipe adapts well: use whatever root vegetables you have on hand, or roast just Brussels sprouts for a simpler side.
Balsamic Glazed Roasted Vegetables
Ingredients
- 1/2 lb brussels sprouts, halved
- 1/2 lb carrots, cut
- 1/2 lb small new potatoes, halved (white and purple if available)
- 2 large shallots, quartered
- 3 tbsp olive oil, divided
- 3/4 tsp kosher salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 2 tbsp balsamic syrup (or 2 tbsp balsamic vinegar)
- 1 tbsp honey
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil or use a silicone baking mat for easier cleanup.
- In a large bowl, toss the Brussels sprouts, carrots, potatoes, and shallots with 2 tablespoons of olive oil, the kosher salt, and black pepper until everything is evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for about 30 minutes, stirring once or twice, until the vegetables are tender and caramelized at the edges.
- Return the roasted vegetables to the bowl. Add the remaining tablespoon of olive oil, the balsamic syrup (or vinegar), and the honey. Toss to coat evenly. Taste and adjust seasoning with a little more salt or pepper if needed, then serve warm.
Notes and Tips
If you don’t have balsamic syrup, use good-quality balsamic vinegar — it will be slightly thinner but still delicious. For crisper edges, roast on a hot sheet pan without overcrowding. If any pieces are much larger than others, they may need an extra few minutes; remove the smaller pieces when they are done to avoid overcooking.
Nutrition
Calories: 209 kcal | Carbohydrates: 26 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 1 g | Sodium: 508 mg | Potassium: 663 mg | Fiber: 5 g | Sugar: 11 g
Vitamin A: 8245 IU | Vitamin C: 55.5 mg | Calcium: 52 mg | Iron: 2 mg
The nutrition information shown is an estimate provided by an online calculator and should not replace professional dietary advice.
Have you made this recipe? Let me know on Instagram — tag @keviniscooking or use the hashtag #keviniscooking to share your photos.
Course: Side Dish
Cuisine: American
Author: Kevin Is Cooking