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Sheet Pan Roast Veggies with Honey Balsamic Glaze

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Indulge in a vibrant medley of roasted bell peppers, zucchini, and carrots drizzled with a luscious honey balsamic glaze. This Sheet Pan Roast Veggies recipe is not only simple to prepare but also packed with flavor, making it the perfect healthy side dish or vegetarian main course. With minimal cleanup and maximum taste, it’s an essential addition to your weeknight dinner rotation.

Ingredients

Scale
  • 2 cups bell peppers (mixed colors), chopped
  • 1 cup zucchini, sliced
  • 1 cup carrots, chopped
  • 1 medium red onion, sliced
  • 3 tbsp honey
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Chop the bell peppers, zucchini, carrots, and red onion into bite-sized pieces.
  3. In a small bowl, whisk together honey and balsamic vinegar.
  4. On a large sheet pan, combine the veggies. Drizzle with olive oil and season with salt and pepper. Pour the honey balsamic glaze over the veggies and toss well.
  5. Spread the vegetables in a single layer on the pan and roast for 25-30 minutes until golden brown and tender, stirring halfway through.
  6. Serve warm directly from the pan or transfer to plates.

Nutrition

Keywords: Customize with seasonal vegetables like Brussels sprouts or sweet potatoes for more variety. Enhance flavor by adding garlic powder or fresh herbs. To retain crispiness when reheating leftovers, use an oven instead of a microwave.

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