Caramelized Honey-Glazed Roasted Vegetables 🍯🥕
Caramelized Honey-Glazed Roasted Vegetables are a delightful mix of seasonal vegetables roasted to perfection and drizzled with a sweet and sticky honey glaze. This dish offers a wonderful balance of sweetness and savory, making it the perfect side for any meal.
Ingredients
- 1 cup carrots peeled and cut into sticks
- 1 cup zucchini sliced into half-moons
- 1 cup bell peppers diced (mixed colors)
- 1 cup red onion cut into wedges
- 2 tablespoons honey preferably local or raw
- 1 tablespoon balsamic vinegar for added depth
- 1/2 teaspoon smoked paprika for a subtle smokiness
- 3 cloves garlic minced
- 2 tablespoons olive oil extra virgin for flavor
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Prepare a large baking sheet by lining it with parchment paper for easy cleanup.
- In a large mixing bowl, combine carrots, zucchini, bell peppers, and red onion. Drizzle with olive oil and sprinkle with salt, pepper, smoked paprika, and thyme. Toss to coat evenly.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through until they are tender and beginning to caramelize.
- In a small saucepan over low heat, combine honey, balsamic vinegar, and minced garlic. Stir continuously for about 2-3 minutes until the mixture is warm and slightly thickened.
- Once the vegetables are roasted, remove them from the oven and drizzle the warm honey glaze over the top. Toss gently to combine and return to the oven for an additional 5 minutes.
- Remove from the oven and let cool slightly before serving. The vegetables should be glossy and caramelized. Adjust seasoning with more salt and pepper if desired.
Notes
Tip 1: For a spicier kick, add a pinch of red pepper flakes to the vegetable mix.
Tip 2: These roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
Variation: Substitute seasonal vegetables like Brussels sprouts or sweet potatoes for a different flavor profile.
Tip 2: These roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
Variation: Substitute seasonal vegetables like Brussels sprouts or sweet potatoes for a different flavor profile.