Honey and balsamic roast vegetables

Honey and balsamic roast vegetables

What you need

  • Roasting vegetables 6 cups cut into small chunks (e.g. potatoes, kumara, parsnip, peppers, onions, beetroot, swede, pumpkin etc).
  • Balsamic vinegar 2 tablespoons
  • Olive oil 2 tablespoons
  • Honey 2 tablespoons
  • Crushed garlic 2 teaspoons
  • Salt and pepper to taste
  • Herbs fresh or dried of your choice 2 teaspoons, e.g basil, oregano, rosemary

Preparation time: 10 minutes
Cooking time: 30 -45 minutes (depending on size of vegetable chunks)


  • Preheat oven to 180°C
  • Place vegetables in large roasting/ovenproof dish.
  • Mix vinegar, oil, honey and garlic together, pour over vegetables and mix through.
  • Sprinkle with seasonings and herbs and cook until vegetables are tender.

Serves 4 - 6


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