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Honey Glazed Veggies, a vibrant and flavorful featured image showcasing a medley of roasted vegetables coated in a sweet and savory honey glaze.

Honey Glazed Vegetables

These honey glazed vegetables are a delicious and easy side dish, perfect for any meal. Roasting the vegetables before glazing ensures they are tender-crisp and the honey glaze caramelizes beautifully, creating a sweet and savory flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound mixed vegetables broccoli florets, carrot sticks, bell pepper strips, Brussels sprouts halved, green beans trimmed
  • 2 tablespoons olive oil or avocado oil
  • 2 cloves garlic, minced
  • 1/4 cup honey raw honey preferred
  • 2 tablespoons low sodium soy sauce or tamari
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon sesame oil optional
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • Sesame seeds, for garnish optional
  • Chopped green onions, for garnish optional

Equipment

  • Baking sheet
  • Parchment paper
  • Large bowl
  • Small saucepan
  • Stirring spoon
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Wash and chop vegetables into bite-sized pieces, ensuring they are relatively uniform in size.
  3. In a large bowl, toss the vegetables with olive oil, salt, and pepper.
  4. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
  5. Roast for 15-20 minutes, or until they are almost tender-crisp.
  6. While the vegetables are roasting, prepare the honey glaze. In a small saucepan, combine honey, soy sauce, rice vinegar, sesame oil (if using), red pepper flakes (if using), and minced garlic.
  7. Bring the glaze to a simmer over medium heat, stirring constantly. Cook for 3-5 minutes, or until the glaze has thickened slightly and coats the back of a spoon. Be careful not to burn the garlic.
  8. Remove the vegetables from the oven.
  9. Pour the honey glaze over the vegetables and toss to coat evenly.
  10. Return the vegetables to the oven and roast for another 5-10 minutes, or until the glaze is caramelized and the vegetables are tender. Watch carefully to prevent burning.
  11. Remove the honey glazed vegetables from the oven and let them cool slightly.
  12. Garnish with sesame seeds and chopped green onions, if desired.
  13. Serve immediately.

Notes

For best results, use a variety of vegetables with similar cooking times. Pre-roasting the vegetables is crucial to prevent them from becoming soggy. Watch the glaze carefully during the final roasting step to prevent burning. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.