This recipe for balsamic glazed roasted vegetables is a simple and delicious way to enjoy seasonal vegetables. The balsamic vinegar and honey give the vegetables a lovely sweetness, while the thyme and garlic add depth of flavour. Roasting the vegetables in a hot oven concentrates their natural sugars and makes them beautifully caramelised. Serve the roasted vegetables as a side dish or as part of a main meal.
Ingredients
- 1 kg mixed seasonal vegetables (such as carrots, parsnips, potatoes, sweet potatoes, beetroots, turnips, squash, pumpkins, onions, garlic)
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon dried thyme
- 1 garlic clove, crushed
- Salt and black pepper
Method
- Preheat the oven to 190°C/375°F/Gas 5.
- Cut the vegetables into even-sized pieces. Place them in a roasting tin or baking dish.
- Drizzle over the olive oil, balsamic vinegar, honey, thyme and garlic, and season with salt and black pepper.
- Toss the vegetables until they are evenly coated in the oil and vinegar mixture.
- Roast in the oven for 30–40 minutes, or until the vegetables are tender and caramelised.
- Serve immediately.
Potential changes & improvements
There are many ways you could change or improve this recipe. For example, you could:
- Add other herbs and spices, such as rosemary, oregano or paprika.
- Use white balsamic vinegar or red wine vinegar instead of regular balsamic vinegar.
- Add a pinch of sugar or a drizzle of maple syrup to balance the acidity of the vinegar.
- Add roasted nuts or seeds for extra crunch.
What other food it works well with
Roasted vegetables are a versatile ingredient and can be used in many different dishes. Try serving them with:
- Roasted meat or poultry
- Grilled fish or seafood
- Pasta dishes
- Rice or grain dishes
- Crusty bread
- Salads
Common Mistakes
Some common mistakes to avoid when making this recipe include:
- Not preheating the oven – this will result in unevenly cooked vegetables.
- Using too much oil – this will make the vegetables greasy and will prevent the other flavours from coming through.
- Not seasoning the vegetables – this will result in a bland dish.
- Overcooking the vegetables – this will make them mushy and unappetising.
Nutritional Information
This recipe is relatively low in calories and fat, and is a good source of vitamins and minerals. However, it is high in sugar due to the honey and balsamic vinegar. If you are watching your sugar intake, you could try using a sugar-free alternative, such as stevia.
Allergens:
- Honey