Can I use other vegetables?

Yes! You can add parsnips, beets, or Brussels sprouts for variety. Adjust roasting times accordingly.

Is there an alternative to honey?

For a vegan option, use maple syrup instead of honey. It provides a similar sweetness.

Store the roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain crispness.

Absolutely! Prep the vegetables and glaze up to a day in advance. Store them separately in the fridge and roast them fresh when ready to serve.

Scale

Gather all ingredients and prepare vegetables: peel carrots and sweet potatoes, cut carrots into 2-3 inch sticks, and dice sweet potatoes into 1-inch cubes.
Preheat oven to 425°F (220°C).
In a small bowl, combine honey, balsamic vinegar, and olive oil. Whisk until smooth and season with salt and pepper.
Place prepared vegetables in a large mixing bowl and drizzle with the honey-balsamic glaze. Toss until evenly coated.
Line a baking sheet with parchment paper and spread vegetables in a single layer, ensuring adequate space between pieces.
Roast for 30-35 minutes, flipping halfway through. Vegetables should have caramelized edges and be fork-tender when done.
Transfer to a serving dish and garnish with fresh thyme. Serve warm.

Keywords: vegetable side, holiday dish, healthy side, roasted vegetables, sweet and savory, fall recipe, winter recipe