Name: Honey Glazed Roasted Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 6
Ingredients: 2 medium carrots, peeled and cut into 1-inch chunks; 2 medium parsnips, peeled and cut into 1-inch chunks; 1 large sweet potato, peeled and cut into 1-inch cubes; 1 medium red onion, cut into wedges; 2 medium bell peppers (red and yellow), seeded and cut into chunks; 1 small butternut squash, peeled, seeded and cut into 1-inch cubes; 3 tablespoons olive oil; 3 tablespoons honey; 2 tablespoons balsamic vinegar; 3 cloves garlic, minced; 1 tablespoon fresh thyme leaves; 1 tablespoon fresh rosemary, chopped; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Instructions

Prepare the vegetables

Preheat the oven to 425°F (220°C). Wash, peel, and cut all vegetables into similar-sized chunks (about 1-inch pieces) to ensure even cooking. Place them in a large mixing bowl.
Make the honey glaze

In a small bowl, whisk together the olive oil, honey, balsamic vinegar, minced garlic, thyme leaves, rosemary, salt, and pepper until well combined.
Coat the vegetables

Pour the honey glaze over the prepared vegetables and toss thoroughly to ensure all pieces are evenly coated with the mixture.
Arrange for roasting

Spread the vegetables in a single layer on two large baking sheets, making sure not to overcrowd them. This allows for proper caramelization rather than steaming.
Roast the vegetables

Place the baking sheets in the preheated oven and roast for 25 minutes. Then remove from oven, stir the vegetables, and rotate the baking sheets to ensure even cooking.
Finish roasting

Return the vegetables to the oven and continue roasting for another 10-15 minutes, or until they are tender when pierced with a fork and caramelized around the edges.
Serve

Transfer the roasted vegetables to a serving platter. Drizzle with additional honey if desired for extra sweetness and shine. Serve hot or warm as a delicious side dish.

Honey Glazed Roasted Vegetables

Ingredients

Instructions

Nutritional Information