Honey Balsamic Roasted Vegetables

Makes 4 entree servings, serves 6-8 as side dish

  1. Pre-heat oven to 425 degrees F.

  2. Prepare vegetables and spread in single layer on baking sheets. It is best if the vegetables do not touch!

  3. Drizzle baking trays with the olive oil, sprinkle with salt, pepper and paprika, and toss vegetables.

  4. Bake 15 minutes, toss/flip vegetables on trays, and bake 20 minutes longer (35 minutes total).

  5. While the vegetables are baking, prepare honey balsamic glaze: whisk balsamic vinegar, honey and garlic powder in a small bowl.

  6. Once the vegetables are browned and slightly crispy, drizzle the trays with the glaze. Bake an additional 5 minutes with the glaze.

  7. Serve with toppings of choice. My favorite way to eat these vegetables is with a runny egg, goat cheese, and a drizzle of my walnut parsley pesto! Plus a handful of chopped parsley.

    **Note: You can substitute any of these vegetables for ones that you have on hand! Sweet potatoes, butternut or delicata squash, parsnips and brussel sprouts all work well with this recipe. I love to experiment with different combinations.


2 large golden potatoes, diced
4 large carrots, diced
1 head of cauliflower
1 large red onion, sliced
2 Tbsp. olive oil
1 tsp. sea salt (+ more to taste)
1 tsp. black pepper (+ more to taste)
2 tsp. paprika
1/4 c. balsamic vinegar
2 Tbsp. honey
2 tsp. garlic powder
For Serving (options): fried egg, walnut parsley pesto, fresh herbs (basil, thyme, parsley, etc.), cheese (chèvre, feta, parmesan), lentils, pan fried or baked tofu, and/or chopped toasted almonds/nuts. (Or any combination of these!)

2-3 baking sheets
Cutting board + knife
Small mixing bowls + whisk

15 minute prep
5 minute active cook time
40 minute inactive cook time

Paleo, gluten free, refined sugar free, dairy free

Venzi’s Notes

This is one of my recipes that I cook most often because it is so versatile. Actually, I make it about once each week! It’s a great way to eat a healthy, seasonal meal, make vegetables hearty and filling, and clean out the fridge. I love to experiment with different types of veggies (different potatoes and squashes, brussel sprouts, onions and leeks, fresh garlic, root vegetables, cauliflower — whatever I have on hand!), though the recipe above utilizes one of my favorite combinations. It makes a great main dish if you top it with protein (think eggs, lentils, tofu, cheeses, nuts, etc.) or an excellent side dish. I’ve made it for holidays, and I’ve brought it to potlucks. I also love meal-prepping these vegetables to use for the week on top of grain bowls, in omelettes, or on salad. Sometimes, I’ll omit the honey balsamic glaze all together if I plan to store them in the fridge to use for a few days. I hope you enjoy!