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Perfect Honey Balsamic Roasted Root Vegetables

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These honey balsamic roasted root vegetables are caramelized, sticky, and perfectly balanced with sweet and tangy flavors. A simple yet impressive side dish that transforms humble vegetables into the star of any meal.

Ingredients

Scale
  • 2 large carrots, peeled and cut into 1-inch chunks
  • 2 large 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 1-inch wedges
  • 2 medium red potatoes, scrubbed and cut into 1-inch chunks
  • 3 cloves garlic, smashed
  • 3 tablespoons extra virgin olive oil, divided
  • 3 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme leaves (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped for garnish (optional)
  • Flaky sea salt for finishing (optional)
  • Crumbled goat cheese or feta (optional)
  • Toasted walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the vegetables: wash and peel the carrots, parsnips, and sweet potato. Cut everything into 1-inch chunks. Cut the red onion into wedges and separate the layers slightly. Scrub the red potatoes and cut into 1-inch pieces. Smash the garlic cloves with the flat side of a knife.
  3. Toss the vegetables with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Spread them in a single layer on a parchment-lined sheet pan. Do not overcrowd.
  4. Roast for 15 minutes.
  5. While the vegetables roast, make the honey balsamic glaze: whisk together the remaining 1 tablespoon olive oil, honey, balsamic vinegar, rosemary, thyme, and pepper.
  6. After 15 minutes, remove the pan from the oven. Drizzle the glaze over the vegetables and toss gently to coat. Spread back into a single layer.
  7. Roast for another 15-20 minutes, until the vegetables are tender when pierced with a fork and the edges are caramelized and sticky.
  8. Sprinkle with fresh parsley and flaky sea salt before serving.

Notes

Add the glaze halfway through roasting to prevent burning. Cut vegetables evenly for uniform cooking. Do not overcrowd the pan. If using beets, roast them separately to avoid staining other vegetables. For a lower-sugar version, reduce honey to 1 tablespoon. Leftovers keep in the refrigerator for up to 4 days and reheat well in a 400°F oven for 5-10 minutes.

Nutrition

Keywords: honey balsamic roasted root vegetables, roasted root vegetables, honey balsamic vegetables, fall side dish, roasted vegetables, caramelized vegetables

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