September is National Honey Month – and what better way to celebrate than with some honey roasted balsamic veggies? A great side for the end of summer and the slow entrance of fall – share your pics with us if you give it a try!
This recipe was originally posted on Always Nourished and is from the mind of Rebecca Dwyre. Find the original recipe here: https://www.nourishedtheblog.com/balsamic-honey-roasted-vegetables/
Recipe for Honey Roasted Balsamic Veggies:
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
- 8–10 cups veggies (any combination you have on hand can work) all washed, trimmed and chopped into roughly even-sized pieces*
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoons sea salt
- Fresh Ground Pepper, to taste
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
*For this recipe, Rebecca used about 2 cups each of sweet potato, beet, broccoli, mushrooms and bell pepper.
Step one: Preheat the oven to 400F and line a baking sheet with parchment paper or a baking mat.
Step two: Transfer the prepared veggies to the baking sheet. Drizzle with oil and season with salt and pepper.
Step three: Roast in the oven for about 20 minutes before giving the pan a shake to toss and turn the veggies. Continue to roast for another 10-15 minutes.
Step four: When the veggies are just golden brown and fork-tender remove from the oven. Drizzle with the balsamic vinegar and honey evenly over the veggies. Return to the oven for 5-10 minutes more or until the balsamic vinegar has sweetened and the honey has just started caramelized.
Recipe originally posted by Rebecca Dwyre on NourishedTheBlog.com.