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Honey-Glazed Roasted Vegetables
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- #51005
You're about to start craving vegetables. A mix of honey, olive oil, and balsamic vinegar brings delicious flavor to all your favorite roasted veggies.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
ingredients
1/4 cup honey
1/4 cup olive oil
3 tablespoons wine vinegar or balsamic vinegar
1 clove garlic, crushed
salt and pepper to taste
dried thyme to taste
4 cups mixed fresh vegetables*
directions
* such as halved red potatoes, sliced zucchini, thickly sliced onions, red peppers, carrots, sweet potatoes, sliced eggplant, or other vegetables of choice
Mix all ingredients except the vegetables. Put vegetables in a roasting pan; brush honey mixture over all.
Bake at 400 degrees F for 30 minutes, stirring often.
added by
caligirl
nutrition data
236 calories, 14 grams fat, 30 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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reviews & comments
November 15, 2014
Cook times vary drastically! I used a California Blend of frozen veggies (carrots, broccoli, and cauliflower) and after cooking them for over 40 minutes in the oven they still were nowhere near done :( Was running out of time to get dinner on the table so threw them in the micro, covered, on high for another 10 minutes and called it good. Might just be the vegetable blend I used, but be aware that cook time could possibly be much longer, closer to an hour in the oven is my estimation. Also, a bit too vinegary for me, was expecting something sweeter so I'd suggest either cutting back on the vinegar or increasing the amount of honey used. Just my personal opinion though. All in all, not a bad recipe, it has potential.
November 30, 2013
Everyone loved this recipe which was good because I doubled it! The honey glaze had even the picky kids eating the vegetables at Thanksgiving.
July 14, 2013
This was fabulous! The only thing I did differently was marinate the veggies in EVOO and Balsalmic Vinegar. I threw them in the oven at the recommended temp and time and it was perfect. Once cooked, I dressed them with the recommendation of honey, EVOO, thyme, etc. Again - perfect!
July 7, 2013
Different vegetables will cook at different rates so keep that in mind while cooking this. I didn't really think of that the first time I made it so somethings were practically burned while others were barely done. Now I make sure that longer cooking veggies are cut smaller or paired with other similar veggies. Things like eggplant and zucchini cook fast so if I'm using them I either have them in big chunks or make sure I don't also have something like sweet potatoes with them. I really like the honey mixture on this recipe so that's why I keep using it!
September 21, 2011
This dish was absolutely delicious. It had such a great flavor and was very easy to prepare. I did change up some of the veggies, because it is what I had on hand. I did cook it for one hour, stirring every 15 mins. Will definitely make this dish again. Thanks for the recipe.