Before I start baking excess amounts of cookies and sweets for Christmas time, I’m trying to eat as healthy as I can in hopes to offset all the sugar soon to be in my life. While I know eating healthy doesn’t exactly work like that, I like to think that thinking like this helps me eat more vegetables anyways. I also find it’s a lot easier to get your daily dose of vegetables when you have plenty around ready to eat. So for these reasons I decided to roast up a large batch of Brussels sprouts, carrots, sweet potatoes, and red onions.
Look how beautiful all these vegetables are! I’m a big believer of the idea that the more color you have on your plate, the healthier you are eating. Since all these veggies are in season it means the you are also getting the freshest and best tasting varieties than if you were to buy them at different time of the year.
To ensure the vegetables cook evenly you want to cut them according to their size and density. I had some thicker carrots which I cut into large chunks compared to some smaller carrots that I just left whole.
A love to put balsamic vinegar on vegetables before I roast them. This time though I decided to mix it up and add some honey to bring a nice sweetness to the mixture. The final result is a tangy, slightly sweet coating that helps caramelize the veggies without being too heavy.
This recipe makes a plenty for a crowd or is great to make ahead when meal planning for the week. The veggies also pair great with any protein or could be a hearty vegetarian meal.
Roasted Vegetables w/ Honey Balsamic Glaze
Ingredients
- 2 cups Brussels sprouts, cut in half
- 2 medium sweet potatoes, diced into ¾ inch cubes
- 7-8 medium carrots, cut into large chunks
- ½ red onion, cut into large chunks (if there are smaller carrots leave them whole)
- 2 teaspoons Dijon mustard
- 3 tablespoons balsamic vinegar
- 1 ½ tablespoons honey
- ¼ cup olive oil
- 1 ½ teaspoons salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 400 degrees F and line two baking sheets with aluminum foil.
- Arrange vegetables in a single layer on the baking sheets.
- In a small bowl mix together mustard, balsamic vinegar, and honey with a whisk. Slowly whisk in olive oil. Season with salt and pepper.
- Drizzle balsamic mixture evenly over vegetables and massage in with hands.
- Roast vegetables for about 40 minutes or until all vegetables are tender.
- Serve hot and season with additional salt and pepper to taste.
