A full-flavored roasted vegetable side dish that might just steal the show.
When temperatures cool, I get an irresistible urge to roast vegetables. Is it because the hot oven makes the house warm and toasty? Partially, yes. But it’s also because roasted veggies are just so dang tasty. What’s tough and fibrous when raw, transforms into tender and crisp when roasted. And, in terms of flavor, any raw bitterness melts into an earthy sweetness.
Carrots and Brussels sprouts are a prime example of best-when-roasted vegetables, and together they are even better. To borrow from the world of ridiculous business jargon, they’ve got synergy.
For these honey balsamic roasted vegetables, caramelized carrots and nutty Brussels sprouts are rounded out with the herbaceousness of thyme, the fruity tartness of balsamic vinegar, and the floral sweetness of honey, for a barbershop quartet–level of harmony.
In addition to the cozy warmth and harmonious flavors, these honey balsamic roasted vegetables also offer an enchanting smellscape, and a delightful visual jumble of glistening greens, oranges, and golden-browns. Just because they’re a side dish, doesn’t mean they can’t also be a star of the show if you ask me.
What to serve with these honey balsamic roasted vegetables.
Honestly, it’s hard for me to think of anything that wouldn’t be good with these. Feel free to mix and match with whatever protein and carb you like to complete the meal.
While this recipe can certainly be scaled up to meet your needs, I originally developed it as part of a collection of small scale Thanksgiving recipes for those (like my husband and I) that prefer a more intimate celebration of around 2-4 people. Check out that collection here.
Honey Balsamic Roasted Vegetables
Ingredients
- 12 oz (about 4 cups) Brussels sprouts cut in half
- 6 oz (about 3 medium) carrots peeled and cut into ½-inch pieces
- 2 tbsp olive or canola oil
- 1 tsp thyme
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 tbsp balsamic vinegar
- 1 tbsp honey
Instructions
- Preheat oven to 350° (see note).
- Place Brussels sprouts and carrots on a large sheet pan. Add oil, thyme, salt, and pepper and toss to combine. Spread into an even layer.
- Bake for about 45 minutes, or until vegetables are tender and browned.
- Combine balsamic vinegar and honey in a small bowl and whisk together. Drizzle over vegetables and toss to combine.
