These honey balsamic roasted vegetables are a twist on plain veggies. Serve with quinoa for a filling vegetarian meal.
Roasting vegetables brings out their flavour and caramel-y deliciousness. The flavours in this dish – balsamic vinegar and honey – emphasise that caramel flavour while undercutting it with the acidity of the vingear.
Add to that some fresh rosemary and garlic and you have a veggie party on your taste buds.
What vegetables roast well?
Most vegetables can be roasted. You can try potatoes, sweet potatoes, pumpkin, squash, zucchini, carrots, parsnip, capsicum, mushrooms, broccoli, onions and Brussels sprouts to name a few.
Some vegetables, like potatoes and carrots etc., cook longer than other more delicate vegetables, so you can either cut these vegetables smaller so they all cook at the same time or put the fibrous vegetables in the oven 10 minutes or so before the more delicate vegetables.
For a complete meal, packed with protein, serve these veggies with quinoa.
My not so secret secret for cooking perfect quinoa is to cook it in the rice cooker. So quick and easy. With the veggies in the oven (and the timer on) and the quinoa in the rice cooker, you can sit back and relax while dinner takes care of itself.
To cook quinoa in the rice cooker, the ratio is 2:1 water to quinoa. So if you have 1 cup of quinoa, add 2 cups of water and cook until your rice cooker switches to warm.
Of course, you can also serve your honey balsamic roasted vegetables with rice, pasta or couscous if you prefer.
Another option is to sprinkle the lot with some crumbled feta just before serving.
This dish isn’t quite vegan because it includes honey. To make it vegan, switch out the honey with some brown rice syrup, which you can find in the supermarket in the sugar section.
Looking for more quinoa recipes? Check out my quinoa and black bean patties recipe.
- 1 cup of quinoa
- 5 cups of mixed vegetables (see note)
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp honey
- 1 clove garlic, crushed
- 1 tsp rosemary dried or fresh
- Put the quinoa in a bowl of water to soak.
Preheat oven to 200°C. Cut vegetables into bite-sized pieces and place in a baking dish.
- Mix dressing ingredients together and pour over vegetables. Give the vegetables a good toss so that they are covered in the dressing.
- Roast the vegetables for 20 minutes. Toss again and roast for a further 10-20 minutes or until cooked through.
- Bring a pot of water to the boil. Drain and rinse the quinoa and boil for about 10 minutes or until translucent and the little ‘tails’ have started coming off. Alternatively, check out how to cook quinoa in the rice cooker.
- Drain the quinoa and serve with the roast vegetables. Drizzle with any dressing remaining in the baking dish.
The cup measurement for the vegetables is approximate. Roast extra for easy lunches during the week.
Vegetables that roast well include: potato, sweet potato, pumpkin, zucchini, broccoli, cauliflower, onion, capsicum, carrot, parsnip, mushrooms, Brussels sprouts.
Fibrous vegetables like potato will take longer to cook so either cut them up smaller than the broccoli or place them in the oven 10 minutes before adding the other vegetables.
Amount Per Serving: Calories: 221Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 60mgCarbohydrates: 27gFiber: 7gSugar: 9gProtein: 5g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.