Honey Balsamic Roasted Veggies


  • ~3-4 pounds of your favorite winter veggies sliced in similar sizes.
  • -1/4 cup balsamic vinegar
  • -1/4 cup honey
  • -2 teaspoon sea salt divided
  • -1-2 tablespoons extra virgin olive oil


  1. First preheat your oven to 400F and line 2 baking sheets with aluminum foil. Grease with 1-2 tablespoons of olive oil.
  2. Next, prep veggies by slicing them into even chunks. You’ll want to make sure they are all similar size, so that they roast accordingly. The veggies I used were: rainbow carrots, sweet potatoes, red onion, and brussels sprouts.
  3. Prepare honey balsamic glaze by mixing together 1/4 cup honey, 1/4 cup balsamic vinegar, and 1 teaspoon sea salt. Use a fork to combine by whisking. Place veggies in a gallon size bag, and pour in glaze. Shake bag until the veggies are completely coated.
  4. Next, place veggies onto baking sheets and season with an additional sprinkle of sea salt. Bake for 20 minutes at 400 then toss. Put the veggies back in for 10-15 more minutes or until they are tender. I had to let the carrots bake a little longer, because they were thicker than the rest.


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