Simple sides: Honey balsamic roasted veggies

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Lindsay Weiss

posted in Life & Home

I always pick up a rotisserie chicken at the grocery store for an easy dinner night. Then I get it home and think “what am I gonna serve with this?” Some version of THIS recipe is almost always my answer. This week I did it with brussels sprouts and sweet potatoes, because that’s what I had. But it works with lots of veggies and really couldn’t be easier to throw in the oven. The honey balsamic glaze lends itself to carrots, parsnips, squash, sweet potatoes, onions, cauliflower and yes, even brussels sprouts.

The key to this is waiting to toss the veggies in the honey balsamic glaze until after they’re cooked. Otherwise they burn easily, and that’s no fun. So just throw your veggies on a sheet pan, toss in some olive oil, sprinkle with salt and pepper, and let ’em rip in the oven. Then toss them in the glaze while still warm and you’ll have some very happy campers.

Looking for more Sweets and Eats for the Whole Family? Find Lindsay at Sugar Mama.

Honey Balsamic Roasted Veggies

3/4 lbs brussels sprouts, halved
3/4 lbs sweet potatoes, cubed
3 tbsp olive oil, divided
3/4 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp balsamic vinegar
2 tsp honey

Preheat oven to 425°F. Line a baking sheet with aluminum foil or use a Silpat liner. In a large bowl, toss veggies with 2 tablespoons of olive oil, salt and pepper. Stir to coat thoroughly.

Transfer the veggies to baking sheet and roast until tender and caramelized, about 20 minutes.

Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with more salt if necessary and serve.

Serves 4.

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