Sheet Pan Roast Veggies with Honey Balsamic Glaze
Roasted veggies take the spotlight with this Sheet Pan Roast Veggies with Honey Balsamic Glaze recipe. Featuring crisp Brussels sprouts, vibrant carrots, and sweet potatoes, this dish is coated in a luscious honey balsamic glaze that enhances their natural flavors. It’s the perfect one-pan option for busy weeknights or special gatherings, requiring minimal prep and cleanup while offering a nutritious side that delights the palate and impresses guests.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups Brussels sprouts, halved
- 1 cup baby carrots
- 2 cups sweet potatoes, cubed
- 3 tbsp extra virgin olive oil
- 2 tbsp raw honey
- 3 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Wash and chop vegetables into uniform sizes for even cooking.
- In a bowl, whisk together olive oil, honey, balsamic vinegar, salt, and pepper.
- Toss chopped veggies in the glaze until evenly coated.
- Spread veggies in a single layer on a sheet pan and roast for 25-30 minutes, stirring halfway through.
- Serve warm and drizzle with additional glaze if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 170
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg