Balsamic Glazed Roasted Vegetables

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.


  • 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


  1. Preheat the oven to 190°C/375°F/Gas 5.
  2. Cut the vegetables into even-sized pieces. Place them in a roasting tin or baking dish.
  3. Drizzle over the olive oil, balsamic vinegar, honey, thyme and garlic, and season with salt and black pepper.
  4. Toss the vegetables until they are evenly coated in the oil and vinegar mixture.
  5. Roast in the oven for 30–40 minutes, or until the vegetables are tender and caramelised.
  6. 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.


  • Honey

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