This Honey Glazed Roasted Vegetables recipe combines the natural sweetness of honey with vibrant, caramelized vegetables, creating a deliciously healthy side dish. Perfect for any dinner, it’s simple to prepare, packed with nutrients, and irresistibly flavorful. Enjoy this colorful medley of roasted veggies as a delightful accompaniment to your main course.
Recipe Tips and Tricks:
- Cut Evenly: Slice vegetables into uniform sizes to ensure even roasting.
- Preheat the Oven: A hot oven is crucial for achieving that golden, caramelized finish.
- Don’t Overcrowd the Pan: Spread veggies in a single layer to avoid steaming.
- Mix Well: Toss vegetables thoroughly to coat them evenly with the honey glaze.
- Watch Closely: Keep an eye on the last few minutes to prevent burning.
Why You’ll Love This Recipe:
This Honey Glazed Roasted Vegetables recipe is a game-changer for healthy eating. The rich, caramelized flavors paired with the natural sweetness of honey make even picky eaters crave vegetables. It’s incredibly versatile, customizable with your favorite veggies, and perfect for weeknight dinners, meal prep, or holiday feasts. Plus, it’s a nutritious, guilt-free indulgence packed with fiber, vitamins, and antioxidants.
Honey Glazed Roasted Vegetables
Sweet and savory honey-glazed roasted vegetables, caramelized to perfection, make the perfect healthy and flavorful side dish.
Ingredients
- 2 large carrots, peeled and sliced
- 1 sweet potato, cubed
- 1 lb Brussels sprouts, halved
- 1 red onion, cut into wedges
- 3 tbsp honey
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the Vegetables: Wash, peel, and cut all the vegetables into bite-sized pieces. Spread them evenly on the prepared baking sheet.
- Make the Glaze: In a small bowl, whisk together honey, olive oil, garlic powder, paprika, salt, and pepper.
- Coat the Vegetables: Drizzle the glaze over the vegetables. Toss them well to ensure an even coating.
- Roast: Bake for 25-30 minutes, flipping halfway through, until the vegetables are tender and caramelized.
- Serve: Transfer to a serving dish and enjoy warm. Garnish with fresh herbs if desired.
Notes
- For crispier veggies, broil for the last 2-3 minutes.
- Adjust honey based on sweetness preference.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 196Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 123mgCarbohydrates 32gFiber 5gSugar 19gProtein 4g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes:
- Carrots: Naturally sweet, they caramelize beautifully. Use rainbow carrots for added color.
- Sweet Potatoes: Soft and creamy, these add a hearty texture.
- Brussels Sprouts: Their nutty flavor complements the sweetness of the glaze.
- Red Onions: Add a mild, savory note with a hint of natural sweetness.
- Honey: Choose raw or organic honey for the best flavor and health benefits.
- Olive Oil: Opt for extra virgin for its robust taste and nutritional properties.
- Seasonings: A simple mix of salt, pepper, garlic powder, and a touch of paprika enhances the flavors.
Variations and Substitutions:
- Vegetables: Swap or add veggies like parsnips, zucchini, or bell peppers for variety.
- Sweetener: Substitute maple syrup or agave nectar for a vegan-friendly glaze.
- Herbs: Add rosemary or thyme for a fresh, earthy twist.
- Spices: A pinch of cayenne or chili flakes can add a spicy kick.
- Oils: Use avocado oil for a high-heat option.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months in a freezer-safe container. Reheat in the oven for best results.
- Reheating: Warm in the oven at 375°F (190°C) to regain crispiness or use a microwave for convenience.
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