Who can resist a platter of assorted roasted vegetables generously coated in a delicious herb-honey glaze? Certainly not I! Here’s my recipe for the perfect roasted vegetables.
Assorted vegetables like eggplant, carrots, yellow onions, asparagus and bell peppers
2/3 c. raw honey
1/4 c. butter, melted
3 tbsp. balsamic vinegar
1/2 tsp. kosher salt
A couple of grinds of fresh black pepper
Fresh rosemary, about 2 tsp. chopped
1 tsp. fresh thyme
Preheat your oven to 375 degrees. Cut all of your vegetables the way you’d like them served. I usually leave the asparagus whole, quarter the onions (do not separate), I buy baby carrots, and I cut the bell peppers and eggplant into big pieces.
In a small bowl combine, honey, butter, balsamic vinegar and herbs. Microwave a few second until the honey and butter liquefy. Add salt and pepper and mix well.
Place your vegetables in your pan. I like to group them for two reasons. Each vegetable will have a different cooking time. You must check every seven to ten minutes and remove the vegetables that are done. Vegetable taste best when they still have a little bite to them! Typically the order is, the asparagus, the bell peppers, the onions, the eggplant and then the carrots. I also like to group the vegetables on the serving platter. Some folks do not certain vegetable and this way they are not forced to pick out what they like.
Once you have all of your vegetables grouped in your baking dish, pour the glaze over top and carefully move them around a bit. be sure to keep your onions in tact.
Bake in a 375 degree and check every few minutes. Enjoy!